barbara stadlmayr, u ruth charrondiere, paulina addy ... isbn 978-92-5-106652-2 066522 composition...
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I1755E/1/09.10
ISBN 978-92-5-106652-2
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�Composition of Selected Foodsfrom West Africa
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Barbara Stadlmayr, U Ruth Charrondiere, Paulina Addy, Babacar Samb, Victor N Enujiugha, Romaric G Bayili, Etel G Fagbohoun, Ifeyironwa Francisca Smith, Ismael Thiam, Barbara Burlingame (Editors)
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i
Composition of Selected Foods from West Africa
Food and Agriculture Organization of the United Nations Rome 2010
Barbara Stadlmayr, U Ruth Charrondiere, Paulina Addy, Babacar Samb, Victor N Enujiugha, Romaric G Bayili, Etel G Fagbohoun, Ifeyironwa Francisca Smith, Ismael Thiam, Barbara Burlingame (Editors)
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Table of contents Acknowledgement v Preface vi Introduction vii Food groups vii Definition and expression of nutrients viii Documentation and source of data x Food Composition Table 1 Index 37 References 41
iv 43
Nutritional content of some typical African Foods. Nutrition & Food Science Dept, University of Ghana, Legon. (biblioid 1P) Obasi, N. E., Wogu, C. O. 2008. Effect of soaking time on proximate and mineral compositions and anti-nutritional factors of yellow maize (Zea mays). Nigerian Food Journal, 26(2), 69-77. (biblioid 13V) ORANA. 1993. Table de composition, nouvelle édition. (biblioid 3B – Same values as DANSE, 2006 for the selected foods) O.R.S.T.O.M., Perisse, J., Le Berre, S., Bergeret, B., Masseyeff, R. 1957. Tables de Composition de quelques aliments tropicaux. Travail des Sections de Nutrition de l'Office de la Recherche Scientifique et Technique Outre-Mer. Extrait des "Annales de la Nutrition et de l'Alimentation, Vol. XI, No 5. (biblioid 12B) Oguntona, E. B., Akinyele, I. O. 1995. Nutrient composition of commonly eaten foods in Nigeria - Raw, processed and prepared. Ibadan, Nigeria: Food Basket Foundation Publication Series (ISBN 987-31106-3-2), 131. (biblioid 16V) Onyeike, E. N., Acheru, G. N. 2002. Chemical composition of selected Nigerian oil seeds and physicochemical properties of the oil extracts. Food Chemistry, 77, 431-437. (biblioid 4V) Parkouda, C., Diawara, B., Ganou, L., Lamien, N. 2007. Potentialités nutritionnelles des produits de 16 espèces fruitières locales au Burkina Faso. Science et technique, Sciences appliquées et Technologies, vol. 1, 35-47. (biblioid 4R) SQR BENIN Pourquoi manger les produits vivriers de saison.Guide pour l'alimentation et la nutrition durables.2008. Série"Accès au marché local". ONASA, VECO, SLOW FOOD, CTA. (biblioid 1E) Sene, A. 1993. Contribution à l'étude de la composition chimique des fleurs de Tamarindus indica L (Caesalpinaceae), utilisées dans l'alimentation des séreres. Thèse de doctorat en Pharmacie, Faculté de Médecine et Pharmacie. (biblioid 9B) Souci, Fachmann, Kraut. 2008. La composition des aliments. Tableaux des valeurs nutritives, 7ème édition, revue et complétée. (biblioid 5B) Tall, A. 2000. Contribution à l'étude de l'activité anti-inflammatoire du décocté lyophilisé des racines de Moringa oleifera (Moringaceae). Thèse de doctorat en Pharmacie, Faculté de Médecine et Pharmacie, Université Cheikh Anta Diop de Dakar. (biblioid 8B) Technologie Alimentaire (2002).Table de composition de dix produits alimentaires sénégalais, complément rapport. Retrieved April 2010 from: www.ita.sn. (biblioid 7B) USDA database standard release 22. 2010. Available at http://www.ars.usda.gov/Services/docs.htm?docid=8964 (biblioid US22)
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FAO and USDA. 1968. Food Composition Table for Use in Africa. FAO, Rome. (biblioid FAO) Favier, J. C., Ireland-Ripert, J., Laussuck, C., Feinberg, M. 1993. Répertoire général des aliments. 3 Table de composition des fruits exotiques, fruits de cueillette d'Afrique, Institut Français de Recherche Scientifique pour le Développement en Coopération (ORSTOM), Centre National d'Etudes Vétérinaires et Alimentaires (CNEVA),Centre Informatique sur la Qualité des Aliments (CIQUAL), Institut National de la Recherche Agronomique ( INRA ), TEC & DOC, 207. (biblioid 1B) Favier, J.C., Ireland-Ripert, J., Toque, C., Feinberg, M. 1995. Répertoire général des aliments. Table de composition, CNEVA-CIQUAL - TEC & DOC - INRA, 897. (biblioid 2B) Ghana Common Foods. utrition and Food Science Dept, University of Ghana, Legon. (biblioid 3P) Greenfield, H. & Southgate, D.A.T. 2003. Food composition data – production, management and use. FAO, Rome. Available at: ftp://ftp.fao.org/docrep/fao/008/y4705e/y4705e00.pdf Jean Mathos, K. 2008. Evaluation de la teneur en plomb dans les légumes -feuilles d'oignon cultivés dans la région de Conakry. Mémoire de diplôme de fin d'études supérieures, Université Gamal Abdel Nasser de Conakry. (biblioid 14E) Klensin, J.C., Feskanich, D., Lin, V., Truswell, S.A. & Southgate, D.A.T. 1989. Identification of Food Components for INFOODS Data Interchange. UNU, Tokyo. In PDF file: Introduction pp. 5-15 and pp. 72-90 to find tagnames. Available at: http://www.unu.edu/unupress/unupbooks/80734e/80734E00.htm and as PDF file at ftp://ftp.fao.org/es/esn/infoods/Klensinetal1989Identificationoffoodcomponents.pdf. Matokot, N. C. G. 2003. Etude de la production et caractérisation physico-chimique et microbiologique de la farine de maïs fermenté: cas de l'entreprise C.TRA.PA. Mémoire de DESS, UFR/SVT - Université de Ouagadougou, Burkina Faso. (biblioid 17R) McCance and Widdowson’s. 2002. 6th Summary Edition, The Composition of Foods, Food Standards Agency and Institute of Food Research, Royal Society of Chemistry, Cambridge. (biblioid UK6) Mikode, D. A., Alimi, I. I., Zinsou, I. S., Assongba, H. G., Houngbenou, J. E. 2006. Table de composition alimentaire de quelques aliments locaux béninois. Project Afrofoods DANA/FAO. Direction de l'Alimentation et de la Nutrition Appliquée (DANA), Rapport, 7. (biblioid 3E) Millogo, V. 2010. Milk production of hand milked dairy cattle in Burkina Faso. Doctorate Thesis n° 2010:4, Swedish university of Agricultural Sciences, Sweden. (biblioid 8R) Mitchikpe, E., Dossa, R., Ategbo, E. A., Van Raaj, J. M. A., Hulshof, P. J. M., Kok, F. J. 2008. The supply of bioavailable iron and zinc may be affected by phytate in Beninese children. Journal of food composition and analysis 21, 17-25. (biblioid 2E) Mouquet-Rivier, C., Icard-Vernière, C., Guyot, J-P., Tou, E-H., Rochette, I., Trèche, S. 2008. Consumption pattern, biochemical composition and nutritional value of fermented pearl millet gruels in Burkina Faso. International Journal of Food Sciences and Nutrition, 59(7-8), 716-729. (biblioid 2R) Ndiayel, L. 1993. Contribution à l'étude de l'activité anti-drépanocytaire du Ficus gnaphalocarpa (Miq.) Stend. Thèse de Doctorat en Pharmacie, Faculté de Médecine et Pharmacie. (biblioid 10B) Ndong, M., Wade, S., Dossou, N., Guiro, A.T., Gning, R. D. 2007. Valeur nutritionnelle du Moringa Oleifera, Etude de la biodisponibilité du fer , effet de l'enrichissement de divers plats traditionnels sénégalais avec la poudre des feuilles. African Journal of Food Agriculture Nutrition and Development, 7(3). (biblioid 6B)
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Acknowledgment The authors are very grateful to the West African Health Organization (WAHO) for providing funding for this compilation. The West African Health Organization acknowledges the valuable efforts of FAO, Bioversity International and all stakeholders especially ROPPA and the ECOWAS Commission for Agriculture Environment and Water Resources, involved in very challenging work, aimed at providing long term solution to control food and nutrition security.
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Preface WAHO takes this opportunity to recognize and to reiterate the strong collaborative partnership between WAHO, the FAO/INFOODS/AFROFOODS and Bioversity International, within the framework of promoting foods from traditional food systems in order to improve nutrition and food security in West Africa. The organizations recognize that there have been significant achievements towards accomplishing this objective but the challenge is still enormous. The economic and social situation in West Africa demands that we find local solutions to boost national development, while at the same time we need to think globally. With the challenge of the double burden of malnutrition faced by most countries in the sub-region, intersectoral collaboration and interdisciplinary approaches are critical in the management and prevention of these challenges. WAHO’s collaboration with Bioversity International and FAO, which has now extended to ROPPA (Network of Farmers’ and Agricultural Producers’ Organisations of West Africa), Research and Training Institutions, the ECOWAS Commission for Agriculture Environment and Water Resources, NGOs, as well as donors, has provided a platform to pursue this regional initiative for the protection and the promotion of the biodiversity of West Africa. The West African Health Organization expresses deep appreciation for the collaborative efforts of all its partners and calls for a redoubling of efforts in order to achieve the above stated objective of developing and applying local solutions to the problems of food and nutrition insecurity, micronutrient deficiency and diet related chronic diseases in West Africa. This first step of data collected on the nutrient values of local foods is essential to support the agriculture sector and also will contribute to alleviate rural poverty and to achieve the MDGs. Ismael Thiam ECOWAS, WAHO
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References Achigan-Dako, E., Pasquini, M., Assogba-Comlan, F., Sognigbé, N., Dansi, A., Ambrose-Oji, B. 2009. Traditional vegetables in Benin: Diversity, distribution, ecology, agronomy and utilisation. Darwin Initiative, INRAB. (biblioid 10E) Asibey-Berko, E., Tayie, F. A. K. 1999. Proximate analysis of some underutilized Ghanaian vegetables. Ghana Journal of Science, 39, 91-96. (biblioid 4P) Babalola, S. O., Babalola, A. O., Aworh, O. C. 2001. Compositional attributes of roselle (Hibiscus sabdariffa L.). The Journal of Food Technology in Africa 6(4), 133-134. (biblioid 4B) Bayane, Y. 2001. Etude comparative de la qualité nutritionnelle des differentes variétés de mils penicillaires (Pennisetum glaucum L.) Br. cultivées au Burkina Faso. Mémoire de DEA, UFR/SVT - Université de Ouagadougou, Burkina Faso. (biblioid 20R) Bognár, A. 2002. Tables of weight yield of food and retention factors of food constituents for the calculation of nutrition composition of cooked foods (dishes). Bundesforschungsanstalt für Ernährung, Karlsruhe. Available at: http://www.bfel.de/cln_045/nn_784780/SharedDocs/Publikationen/Berichte/bfe-r-02-03,templateId=raw,property=publicationFile.pdf/bfe-r-02-03.pdf Ciqual. 2008. French Food Composition Table. Available at http://www.afssa.fr/TableCIQUAL/index.htm (biblioid F08) Combassere, A. R. 2007. Etude des profils nutritionnels et technologiques des céréales (mil, sorgho, maïs) stockées à la SONAGESS (Société Nationale de Gestion des Stocks). Mémoire de DESS, UFR/SVT - Université de Ouagadougou, Burkina Faso. (biblioid 11R) Dabire, D. B. 2002. Analyse biochimique et microbiologique des yaourts et laits fermentés. Mémoire de DEA, UFR/SVT - Université de Ouagadougou , Burkina Faso. (biblioid 12R) DANA Table des valeurs nutritives de quelques aliments 1994. Direction de l'Alimentation et de la Nutrition Appliquée (DANA). Ministère du Développement Rural. (biblioid 4E) DANSE 2006. Aliments Africains. (biblioid 3B) Danish food composition databank. 2010. 7.01 edition. Available at http://www.foodcomp.dk/v7/fcdb_search.asp (biblioid DK7) Drame, A., Keita, A. 1998). Table de composition chimique des aliments consommés en Guinée. Mémoire de diplôme de fin d'études supérieures, Université Gamal Abdel Nasser de Conakry. (biblioid 11E) Endrias, A. 2006. Bio-raffinage de plantes aromatiques et médicinales appliqué à l'Hibiscus sabdariffa L et à l'Artemisia annua. Thèse de Doctorat en Pharmacie, Faculté de Médecine et Pharmacie, Université Cheikh Anta Diop de Dakar. (biblioid 11B) Enujiugha, V. N. 2003. Chemical and functional characteristics of conophor nut. Pakistan Journal of Nutrition, 2(6), 335-338. (biblioid 3V) Eyeson, K. K., Ankrah, E. K. 1975. Composition of foods commonly used in Ghana. Food Research Institute, Council for Scientific and Industrial Research, Accra, Ghana. (biblioid 2P) Fagbemi, T. N. 2007. Effects of processing on the nutritional composition of fluted pumpkin (Telfairia occidentalis) seed flour. Nigerian Food Journal, 25(1), 1-22. (biblioid 6V)
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Code Foodname in English Scientific name Page
number04_019 Tamarind, leaves, raw Tamarindus indica 16-18 02_016 Taro, tuber, boiled Colocasia esculenta 7-9 02_015 Taro, tuber, raw Colocasia esculenta 7-9 04_020 Taro, young leaves, raw Colocasia esculenta 16-18 12_008 Tea, infusion 34-35 04_021 Tomato, raw Lycopersicon esculentum 16-18 09_005 Tuna, raw Thunnus spp. 28-30 04_022 Vernonia, leaves, raw Vernonia amygdalina 16-18 13_003 Vinegar 34-35 02_017 Water yam, raw Dioscorea alata 10-12 02_018 Water yam, tuber, boiled Dioscorea alata 10-12 05_022 Watermelon, fruit, raw Citrullus lanatus 22-24 01_043 Wheat flour, white Triticum spp. 4-6 09_006 White grouper, raw Epinephelus aeneus 28-30 02_020 Yam tuber, boiled Dioscorea spp. 10-12 02_019 Yam tuber, raw Dioscorea spp. 10-12 10_005 Yoghurt, wholemilk, nature 31-33
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Introduction The present work is a food composition table for West African Traditional Foods. These data represent the average values of the collected compositional data and is a subset of the archival database that was compiled from March to August 2010 from 7 countries (Benin, Burkina Faso, Ghana, Guinea, Niger, Nigeria and Senegal). Data sources included scientific papers, theses, university reports, as well as food composition databases. These data were supplemented by other sources of food composition data to complete the missing values, especially minerals and vitamins. It was intended to have no missing values but for some vitamins, especially vitamin A and E, data were not available and no sources were found from which to derive reliable data. In these cases, they were left blank. Most of the collected data were for raw foods. Nutrient values of cooked foods were added; they often were calculated using the yield and nutrient retention factors from Bognar (2002). There was no attempt to compile recipes which could be done in a subsequent edition. Altogether, data from more than 1500 food items were compiled, out of which 173 foods and 30 components were selected for this table. Whenever possible, data for foods described at the taxonomic level of variety were included. The compilation was done using international standards for food composition and compilation, such as the INFOODS food component identifiers (Klensin et al., 1989), the FAO/INFOODS Compilation Tool (available at http://www.fao.org/infoods/software_en.stm ) and the compilation process as outlined by Greenfield and Southgate (2003). The archival database with more detailed information on country level as well as on individual varieties, is available upon request from FAO, Bioversity International or WAHO/ECOWAS.
Food groups The foods have been classified in the following food groups: 01 Cereals and cereal products 02 Starchy roots and tubers 03 Legumes and their products 04 Vegetables and their products 05 Fruits and their products 06 Nuts, seeds and their products 07 Meat and poultry and their products 08 Eggs and their products 09 Fish and their products 10 Milk and their products 11 Fat and oils 12 Beverages 13 Miscellaneous The food codes are composed of the code of the food group and the food code within this group. The foods are arranged in alphabetic order within each food group.
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Definition and expression of nutrients All foods, including beverages and other liquids, are presented per 100 g edible portion. The values per nutrient have been standardized and are expressed in fixed maximal number of decimal points, i.e. no decimal points were added but values with higher decimal points were truncated to the maximal number of decimal points as indicated in the COMPONENT sheet of the Compilation Tool. The values reported are average values derived from foods with the same/similar description that have been compiled in the archival database. Table 1 Nutrients, units and corresponding INFOODS component identifier (per 100 g edible portion) Nutrient Unit Analytical/determination method INFOODS
component identifier
Edible portion ratio EDIBLE Energy kJ, kcal Calculated according to standardized
procedure (see below) ENERG
Water g Drying WATER Protein g Calculated with nitrogen conversion
factor from analysed total nitrogen (mostly Kjeldahl method)
PROT (formerly PROTNT)
Fat or if missing fat value for cereals, then [fat by Soxhlet]
g Mixed solvent extraction or [Soxhlet extraction for cereals]
FAT or [FATCE]
Available carbohydrates by difference, or if missing fibre value, then [total carbohydrates by difference is indicated]
g 100 -(Water + Protein +Fat + Ash +Fibre + Alcohol) or [100 – (Water + Protein +Fat + Ash + Alcohol)]
CHOAVLDF or [CHOCDF]
Dietary fibre or if missing dietary fibre value, then [crude fibre]
g AOAC Prosky method or [Weende method]
FIBTG or [FIBC]
Ash g * ASH Calcium mg * CA Iron mg * FE Magnesium mg * MG Phosphorus mg * P Potassium mg * K Sodium mg * NA Zinc mg * ZN Copper mg * CU Selenium mcg * SE Iodine mcg * ID Vitamin A (expressed in retinol equivalents)
mcg * VITA
Retinol mcg * RETOL Beta-carotene equivalents mcg * CARTBEQ Vitamin D mcg * VITD Vitamin E (in tocopherol equivalents)
mg * VITE
Thiamin mg * THIA Riboflavin mg * RIBF Niacin mg * NIA Vitamin B6 mg * VITB6 Folate mcg * FOL Vitamin B12 mcg * VITB12 Vitamin C mg * VITC * mostly not indicated.
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Code Foodname in English Scientific name Page
number11_004 Palm oil Elaeis guineensis 31-33 12_006 Palm, wine (estimated 3.8% alcohol) 31-33 05_017 Papaya, fruit, ripe, raw Carica papaya 19-21 01_033 Pearl millet, boiled Pennisetum glaucum 4-6 01_032 Pearl millet, combined varieties, raw Pennisetum glaucum 4-6 01_017 Pearl millet, raw Pennisetum glaucum 1-3 01_019 Pearl millet, variety ikmp 1, raw Pennisetum glaucum var. ikmp 1 1-3 01_028 Pearl millet, variety ikmp 10, raw Pennisetum glaucum var. ikmp 10 4-6 01_029 Pearl millet, variety ikmp 11, raw Pennisetum glaucum var. ikmp 11 4-6 01_030 Pearl millet, variety ikmp 12, raw Pennisetum glaucum var. ikmp 12 4-6 01_031 Pearl millet, variety ikmp 13, raw Pennisetum glaucum var. ikmp 13 4-6 01_020 Pearl millet, variety ikmp 2, raw Pennisetum glaucum var. ikmp 2 1-3 01_021 Pearl millet, variety ikmp 3, raw Pennisetum glaucum var. ikmp 3 1-3 01_022 Pearl millet, variety ikmp 4, raw Pennisetum glaucum var. ikmp 4 1-3 01_023 Pearl millet, variety ikmp 5, raw Pennisetum glaucum var. ikmp 5 1-3 01_024 Pearl millet, variety ikmp 6, raw Pennisetum glaucum var. ikmp 6 1-3 01_025 Pearl millet, variety ikmp 7, raw Pennisetum glaucum var. ikmp 7 4-6 01_026 Pearl millet, variety ikmp 8, raw Pennisetum glaucum var. ikmp 8 4-6 01_027 Pearl millet, variety ikmp 9, raw Pennisetum glaucum var. ikmp 9 4-6
01_018 Pearl millet, variety ikmv 8201, raw Pennisetum glaucum var. ikmv 8201 1-3
05_018 Pineapple, pulp, raw Ananas comosus 19-21 02_008 Plantain, ripe, boiled Musa paradisiaca 7-9 02_007 Plantain, ripe, raw Musa paradisiaca 7-9 07_006 Pork, meat, approx. 24%fat, raw Sus domestica 25-27 07_005 Pork, meat, approx. 40%fat, raw Sus domestica 28-30 02_010 Potato, boiled Solanum tuberosum 7-9 02_009 Potato, raw Solanum tuberosum 7-9 07_007 Rabbit, meat, raw Oryctolagus cuniculus 28-30 01_035 Rice, brown, boiled Oryza sativa 4-6 01_034 Rice, brown, raw Oryza sativa 4-6 01_036 Rice, polished, raw Oryza sativa 4-6 01_038 Rice, white, boiled Oryza sativa 4-6 01_037 Rice, white, raw Oryza sativa 4-6 12_007 Sap, from palm trees, fresh (0.4% alcohol) 31-33 09_004 Sardine, raw Sardinella aurita/eba 28-30 06_015 Sesame seeds, raw Sesamum spp. 25-27 06_016 Shea nut, seed kernel, dried, raw Butyrospermum parkii 25-27 05_019 Soapberry, fruit, raw Aphania senegalensis 19-21 01_042 Sorghum, whole grain, boiled Sorghum bicolor 4-6 01_039 Sorghum, whole grain, raw Sorghum bicolor 4-6 01_041 Sorghum, whole grain, red, raw Sorghum bicolor 4-6 01_040 Sorghum, whole grain, white, raw Sorghum bicolor 4-6 03_008 Soya bean, dried, raw Glycine max 10-12 13_002 Sugar, white 34-35 02_012 Sweet potato, boiled Ipomoea batatas 7-9 02_011 Sweet potato, raw Ipomoea batatas 7-9 02_014 Sweet potato, yellow, boiled Ipomoea batatas 7-9 02_013 Sweet potato, yellow, raw Ipomoea batatas 7-9 05_020 Tamarind, fruit pulp, raw Tamarindus indica 22-24 05_021 Tamarind, fruit, dried, raw Tamarindus indica 22-24
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Code Foodname in English Scientific name Page
number03_006 Cowpea,seeds,whole,dried,white Vigna unguiculata 10-12 05_008 Dattock, dried pulp, raw Detarium senegalense 19-21 05_007 Dattock, fresh pulp, raw Detarium senegalense 16-18 06_008 Dikanut, kernel, raw Irvingia gabonensis 22-24 04_011 Drumstick tree, fresh leaves, raw Moringa oleifera 13-15 08_001 Egg, raw 28-30 04_013 Eggplant, leaves, raw Solanum melongena 13-15 04_012 Eggplant, raw Solanum melongena 13-15 04_014 False sesame leaves, dried, raw Ceratotheca sesamoides 13-15 06_009 False sesame seeds, raw Ceratotheca sesamoides 22-24 05_009 Fig, raw Ficus gnaphalocarpa 19-21 01_002 Fonio, black, whole grain, raw Digitaria iburua 1-3 01_003 Fonio, white, whole grain, boiled Digitaria exilis 1-3 01_001 Fonio, white, whole grain, raw Digitaria exilis 1-3 04_015 Garlic, raw Allium sativum 13-15 11_003 Groundnut oil Arachis hypogea 31-33 06_010 Groundnut, dried, raw Arachis hypogea 25-27 06_012 Groundnut, seeds, dried, red, raw Arachis hypogea 25-27 06_011 Groundnut, seeds, dried, rose, raw Arachis hypogea 25-27 05_010 Guava, fruit, raw Psidium guajava 19-21 05_011 Gumvine, fruit, raw Saba senegalensis 19-21 13_001 Honey 34-35 05_012 Jujube, fresh pulp, raw Ziziphus zizyphus 19-21 07_004 Lamb, meat not specified, raw Ovis aries 25-27 05_013 Landolphia, pulp, ripe, raw Landolphia heudelotii 19-21 04_016 Leaves of roselle, raw Hibiscus sabdariffa 13-15 05_014 Lemon, fruit, raw Citrus limon 19-21 09_003 Mackerel, spanish, raw Scomberomorus maculatus 28-30 01_014 Maize, combined varieties, raw Zea mays 1-3 01_010 Maize, DMR-ESR-W variety, dried, raw Zea mays var. DMR-ESR-W 1-3 01_009 Maize, Gbaévè variety, dried, raw Zea mays var. Gbaévè 1-3 01_013 Maize, Gnonli variety, dried, raw Zea mays var. Gnonli 1-3 01_008 Maize, Gougba variety, dried, raw Zea mays var. Gougba 1-3
01_011 Maize, POZA - RICA 7843 - SR variety, dried, raw
Zea mays var. POZA - RICA 7843 - SR 1-3
01_012 Maize, TZPB-SR variety, dried, raw Zea mays var. TZPB-SR 1-3 01_005 Maize, white, whole, boiled Zea mays 1-3 01_004 Maize, white, whole, dried, raw Zea mays 1-3 01_007 Maize, yellow, boiled Zea mays 1-3 01_006 Maize, yellow, dried, raw Zea mays 1-3 05_015 Mango, ripe, fruit, raw Mangifera indica 19-21 06_013 Melon seeds, raw Cucumeropsis edulis 25-27 10_002 Milk, cow, powder, whole 28-30 10_001 Milk, cow, whole, raw 28-30 10_003 Milk, goat, whole, raw 28-30 10_004 Milk, human, mature, raw 31-33 01_016 Millet, whole grain, boiled Pennisetum spp. 1-3 01_015 Millet, whole grain, raw Pennisetum spp. 1-3 06_014 Nitta tree, fermented seeds Parkia biglobosa 25-27 04_017 Okra, fresh, raw Hibiscus esculentus 16-18 04_018 Onion, raw Alluim cepa 16-18 05_016 Orange, raw Citrus sinensis 19-21 06_017 Palm nuts, raw Elaeis guineensis 25-27
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Energy value (kJ, kcal) The metabolized energy values of all foods are given in both kilojoules (kJ) and kilocalories (kcal). The energy values have been calculated based on protein, fat, available carbohydrates, fibre and alcohol applying the energy conversion factors shown in Table 2. Table 2: Metabolized energy conversion factors
kJ/g kcal/g Protein 17 4 Fat 37 9 Available/total carbohydrate
17 4
Fibre * 8 2 Alcohol ** 29 7
* in case only a total carbohydrate value was available, no energy values was attributed to the fibre value. ** The alcohol content is indicated for alcoholic beverages in the food name. Water (g) Water values are from different sources and may be derived from different drying methods. Protein (g) In the archival database, different conversion factors have been applied. For the present version however, the protein conversion factor 6.25 has been used for ease of standardization, or when the nitrogen value was not available, the protein value was taken as it is from the original source. In most cases, the Jones factors were used; in some cases, no identification was found. Fat (g) The fat value for the majority of the foods was derived by using the mixed solvent extractions, which includes triglycerides, phospholipids, sterols and related compounds. For some foods, also values from continuous extraction (Soxhlet method) were used. For all foods except the cereals, Soxhlet values are comparable with other fat determination methods, and were therefore used without precaution. However, Soxhlet values were avoided (FATCE) for cereals because for this group this method results in lower fat values if no previous acid extraction was performed. In few foods in the cereal group, only Soxhlet values were available, mostly without indication of previous acid extraction, and are marked in [ ]. Carbohydrates (g) As few analytical data were available, it was decided to express carbohydrates as ‘available carbohydrates by difference’. In cases where crude fibre was used in the calculation, the value is indicated in italics. In cases where fibre values were missing, the value for ’total carbohydrates by difference’ is indicated in [ ]. The following formulas were applied:
Available carbohydrates by difference: 100-(Water + Protein +Fat + Ash +Fibre + Alcohol) Total carbohydrates by difference: 100- (Water + Protein + Fat + Ash + Alcohol) Dietary fibre (g) The most frequently recommended method is total dietary fibre by AOAC Prosky method. This is a mixture of non-starch polysaccharides, lignin, resistant starch and resistant oligosaccharides. In a few cases, only values for non-starch polysaccharide (also called Englyst fibre), Southgate fibre, or for a mixture of non-starch polysaccharides, lignin and some resistant starch were available. They were taken as an approximation of total dietary fibre as determined by AOAC Prosky method.
x
In cases, where only crude fibre was available, it is marked in [ ]. Ash (g) and minerals (mg or mcg) Ash and selected mineral values are included: calcium, iron, magnesium, phosphor, potassium, sodium, zinc, copper, selenium and copper. Vitamin A and Carotene (mcg) � Vitamin A (mcg): Total vitamin A activity expressed in mcg retinol equivalent (RE) = mcg retinol +
1/6 mcg �- carotene + 1/12 mcg �-carotene + 1/12 mcg �-cryptoxanthin. � Retinol (mcg): is normally present only in foods of animal origin. � Beta-carotene expressed in � -carotene equivalents (mcg): mcg �-carotene equivalents = 1 mcg �-
carotene + 0.5 mcg �-carotene + 0.5 mcg �-cryptoxanthin Vitamin D In most sources, no definition of vitamin D was provided, nor an analytical method. Ideally, this values should be the sum of vitamin D2 and D3. Vitamin E In most sources, no definition of vitamin E was provided, nor an analytical method. However, vitamin E is traditionally expressed in mg alpha tocopherol equivalents: mg �-tocopherol + 0.4 mg �-tocopherol + 0.1 mg �-tocopherol + 0.01 mg �-tocopherol + 0.3 mg �-tocotrienol + 0.05 mg �-tocotrienol + 0.01 mg �-tocotrienol. This formula is the most used one. Niacin (mg) For most foods, the analytical method used for niacin determination was not reported. It is assumed that most of the niacin values are for preformed niacin values, not niacin equivalent values. Thiamin, riboflavin, folate, vitamin B6 and vitamin B12 For the majority of the foods, no specific analytical method to determine the their contents was reported. t is however assumed that most values would have been analysed using microbiological methods and/or HPLC. Vitamin C Vitamin C values include ascorbic acid and dehydroascorbic acid, but often titrimetry was used which only measures ascorbic acid. Both expressions are comparable for raw foods.
Documentation and source of data For each food, the sources of the data are indicated by a bibliographic codes, which are included in the reference list. Whenever possible, the standard derivation (SD) was calculated, i.e. when the number of data points was 3 or above. If two data points were available, the minimum (min) and maximum (max) values were listed. For each value, the number of data points is indicated (n). Symbols and abbreviations used in the Tables Tr Trace [ ] for alternative analytical method or expression
37
IndexCode Foodname in English Scientific name
Page number
05_001 African locust bean, fruit, pulp, raw Parkia biglobosa 16-18 09_001 Anchovy, raw Engraulis encrasicolus 28-30 05_002 Avocado, pulp, raw Persea americana 16-18 03_001 Bambara groundnut, dried, raw Voandzeia subterranea 10-12 03_002 Bambara groundnut, seeds, red, dried, raw Voandzeia subterranea 10-12 03_003 Bambara groundnut, seeds, white, dried, raw Voandzeia subterranea 10-12 05_003 Banana, fruit, raw Musa sapientum 16-18 05_004 Baobab, fruit, pulp, raw Adansonia digitata 16-18 04_002 Baobab, leaves, dried, raw Adansonia digitata 10-12 04_001 Baobab, leaves, raw Adansonia digitata 10-12 09_002 Barracuda, raw Sphyraena spp. 28-30 04_003 Bean, raw Phaseolus vulgaris 10-12 07_001 Beef liver, raw Bos taurus 25-27 07_002 Beef, meat, approx. 20%fat, raw Bos taurus 25-27 12_001 Beer europe (4.4% alcohol) 31-33 12_003 Beer millet (estimated 3% alcohol) 31-33 12_002 Beer, maize (estimated 3% alcohol) 31-33 12_004 Beer, sorghum (estimated 3% alcohol) 31-33
05_005 Bread fruit, raw Artocarpus altilis/Artocarpus communis 16-18
04_004 Bush okro leaves, raw Corchorus olitorius 13-15 11_001 Butter, cow's milk 31-33 04_005 Cabbage, raw Brassica oleracea 13-15 04_007 Carrot, boiled Daucus carota 13-15 04_006 Carrot, raw Daucus carota 13-15 05_006 Cashew apple, pulp, raw Anacardium occidentale 16-18 06_001 Cashew nut, raw Anacardium occidentale 22-24 02_004 Cassava flour Manihot esculenta 7-9
02_003 Cassava, boiled Manihot esculenta/Manihot utilissima 7-9
02_002 Cassava, dried, raw Manihot esculenta 7-9 04_008 Cassava, fresh leaves, raw Manihot esculenta/utilissima 13-15
02_001 Cassava, raw Manihot esculenta/Manihot utilissima 7-9
07_003 Chicken, flesh only, raw Gallus gallus 25-27 06_006 Coconut milk Cocos nucifera 22-24 11_002 Coconut oil Cocos nucifera 31-33 06_007 Coconut water Cocos nucifera 22-24 06_004 Coconut, immature kernel, fresh, raw Cocos nucifera 22-24 06_005 Coconut, kernel, dried, raw Cocos nucifera 22-24 06_003 Coconut, mature kernel, fresh, raw Cocos nucifera 22-24 06_002 Coconut, raw Cocos nucifera 22-24 04_009 Cocoyam leaves, raw Xanthosoma spp. 13-15 02_006 Cocoyam, boiled Xanthosoma spp. 7-9 02_005 Cocoyam, raw Xanthosoma spp. 7-9 12_005 Coffee, instant 31-33 03_007 Cowpea, boiled Vigna unguiculata 10-12 03_004 Cowpea, dried, raw Vigna unguiculata 10-12 04_010 Cowpea, leaves, raw Vigna unguiculata 13-15 03_005 Cowpea,seeds,whole,dried,black Vigna unguiculata 10-12
36
1
Cod
eFo
odna
me
in E
nglis
h S
ourc
e/Bi
blio
id
Edi
ble
conv
ersi
on
fact
or
Ener
gy
(kca
l) kJ
W
ater
(g
) Pr
otei
n (g
) Fa
t (g
) C
arbo
hydr
ate
avai
labl
e (g
) Fi
bre
(g)
01 C
erea
ls a
nd c
erea
l pro
duct
s 01
_001
Fo
nio,
whi
te, w
hole
gra
in, r
aw
1E, 4
E, 3
B, 1
1E
1.00
(3
39)1
433
11.1
7.
0 3.
1 67
.1
[7.4
] S
D o
r min
-max
0.
1 0.
4 0.
2
n
3 4
4
1 01
_002
Fo
nio,
bla
ck, w
hole
gra
in, r
aw
11E
1.00
(3
53)1
492
10.3
8.
9 3.
0 69
.4
[6.2
] n
1 1
1
1 01
_003
Fo
nio,
whi
te, w
hole
gra
in, b
oile
d ca
lc. f
rom
foni
o w
hite
, who
le g
rain
raw
1.
00
(141
)597
63
.0
2.9
1.3
27.9
[3
.0]
01_0
04
Mai
ze, w
hite
, who
le, d
ried,
raw
4E
, 11E
, 3E,
16V
, 3P,
3B
1.
00
(363
)153
9 10
.9
9.2
3.8
72.3
[1
.5]
SD
or m
in-m
ax
0.8
1.9
0.8
1.
3-1.
8
n
6
7 7
2
01_0
05
Mai
ze, w
hite
, who
le, b
oile
d ca
lc. f
rom
mai
ze, w
hite
, who
le, d
ried,
raw
1.
00
(139
)592
65
.7
3.5
1.5
27.8
[0
.6]
01_0
06
Mai
ze, y
ello
w, d
ried,
raw
1
3V, 3
E, 4
E, 1
1E, 5
B, U
S22
(3
54)1
494
10.9
9.
4 4.
3 64
.6
9.7
SD o
r min
-max
0.
4 0.
9 0.
6
n
5 5
5
1
01_0
07
Mai
ze, y
ello
w, b
oile
d ca
lc. f
rom
mai
ze, y
ello
w, r
aw
1.00
(1
36)5
75
65.7
3.
6 1.
6 24
.9
3.7
01_0
08
Mai
ze, G
ougb
a va
riety
, drie
d, ra
w
5E, c
alc.
from
mai
ze, w
hite
, raw
1.
00
(353
)149
8 13
.1
8.7
[2.5
] 73
.2
[1.5
] 01
_009
M
aize
, Gba
évè
varie
ty, d
ried,
raw
5E
, cal
c. fr
om m
aize
, whi
te, r
aw
1.00
(3
55)1
506
13.0
8.
1 [3
.0]
73.3
[1
.4]
01_0
10
Mai
ze, D
MR
-ESR
-W v
arie
ty, d
ried,
raw
5E
, cal
c. fr
om m
aize
, whi
te, r
aw
1.00
(3
59)1
520
13.2
8.
8 [3
.9]
71.3
[1
.7]
01_0
11
Mai
ze, P
OZA
- R
ICA
7843
- SR
var
iety
, drie
d, ra
w
5E, c
alc.
from
mai
ze, w
hite
, raw
1.
00
(352
)149
0 13
.4
9.0
[2.6
] 72
.0
[1.9
] 01
_012
M
aize
, TZP
B-S
R v
arie
ty, d
ried,
raw
5E
, cal
c. fr
om m
aize
, whi
te, r
aw
1.00
(3
58)1
517
14.0
8.
8 [4
.5]
69.7
[1
.9]
01_0
13
Mai
ze, G
nonl
i var
iety
, drie
d, ra
w
5E, c
alc.
from
mai
ze, w
hite
, raw
1.
00
(352
)149
1 13
.6
7.6
[2.4
] 74
.5
[0.7
] 01
_014
M
aize
, com
bine
d va
rietie
s, ra
w
5E, c
alc.
from
mai
ze, w
hite
, raw
1.
00
(355
)150
4 13
.4
8.5
[3.2
] 72
.3
[1.5
] S
D o
r min
-max
0.
4 0.
5 0.
9
0.5
n
6
6 6
6
01_0
15
Mille
t, w
hole
gra
in, r
aw
3B, 4
E, D
K7
1.00
(3
45)1
454
12.0
9.
9 4.
1 61
.9
10.6
S
D o
r min
-max
9.4-
10.4
4.
0-4.
1
n
1
2 2
1
01_0
16
Mill
et, w
hole
gra
in, b
oile
d ca
lc. f
rom
pea
rl m
illet
who
le g
rain
, raw
1.
00
(144
)606
63
.3
4.1
1.7
25.8
4.
4 01
_017
Pe
arl m
illet
, raw
2E
, 2R
, DK
7
(365
)153
9 8.
5 8.
3 [5
.3]
65.8
10
.6
SD
or m
in-m
ax
8.0-
9.0
7.6-
8.9
4.9-
5.7
n
2
2 2
1
01_0
18
Pear
l mill
et, v
arie
ty ik
mv
8201
, raw
20
R, c
alc.
from
pea
rl m
illet
, raw
1.
00
(382
)161
1 7.
5 11
.0
7.4
63.3
9.
5 01
_019
Pe
arl m
illet
, var
iety
ikm
p 1,
raw
20
R, c
alc.
from
pea
rl m
illet
, raw
1.
00
(370
)156
2 10
.1
10.2
6.
9 62
.8
8.1
01_0
20
Pear
l mill
et, v
arie
ty ik
mp
2, ra
w
20R
, cal
c. fr
om p
earl
mill
et, r
aw
1.00
(3
73)1
571
9.4
9.7
7.1
62.9
9.
1 01
_021
Pe
arl m
illet
, var
iety
ikm
p 3,
raw
20
R, c
alc.
from
pea
rl m
illet
, raw
1.
00
(391
)164
5 6.
7 15
.5
9.0
56.4
11
.3
01_0
22
Pear
l mill
et, v
arie
ty ik
mp
4, ra
w
20R
, cal
c. fr
om p
earl
mill
et, r
aw
1.00
(3
83)1
610
9.1
14.4
9.
0 56
.1
9.7
01_0
23
Pear
l mill
et, v
arie
ty ik
mp
5, ra
w
20R
, cal
c. fr
om p
earl
mill
et, r
aw
1.00
(3
98)1
673
6.0
15.2
10
.2
55.1
12
.4
01_0
24
Pear
l mill
et, v
arie
ty ik
mp
6, ra
w
20R
, cal
c. fr
om p
earl
mill
et, r
aw
1.00
(3
76)1
584
8.8
17.1
6.
9 57
.2
8.4
2
Cod
eFo
odna
me
in E
nglis
h As
h(g
) C
a(m
g)
Fe (mg)
M
g(m
g)
P(m
g)
K(m
g)
Na
(mg)
Zn (m
g)
Cu
(mg)
Se (mcg
) I
(mcg
)
01 C
erea
ls a
nd c
erea
l pro
duct
s 01
_001
Fo
nio,
whi
te, w
hole
gra
in, r
aw
4.3
40
9.4
430
191
1.5
0.44
S
D o
r min
-max
1.
5 1.
75
0
n
1 4
4 1
3
1
1
01_0
02
Foni
o, b
lack
, who
le g
rain
, raw
2.
2
10.0
234
n
1
1
1
01_0
03
Foni
o, w
hite
, who
le g
rain
, boi
led
1.8
17
3.9
179
76
0.6
0.18
01_0
04
Mai
ze, w
hite
, who
le, d
ried,
raw
2.
2 30
3.
2 85
25
4 38
0 50
1.
4 0.
18
16
S
D o
r min
-max
1.1
21
0.9
42
35
0
n
4 7
7 1
5 3
3 1
1 1
01_0
05
Mai
ze, w
hite
, who
le, b
oile
d 0.
8 12
1.
2 33
93
11
7 15
0.
5 0.
07
6
01_0
06
Mai
ze, y
ello
w, d
ried,
raw
1.
1 14
4.
2 12
1 24
2 35
5 6
1.7
0.24
12
3
SD
or m
in-m
ax
0.
1 5
2 91
-150
60
27
0-44
0
n
3 4
4 2
5 2
1 1
1 1
1 01
_007
M
aize
, yel
low
, boi
led
0.4
5 1.
6 46
88
10
9 2
0.6
0.09
5
1 01
_008
M
aize
, Gou
gba
varie
ty, d
ried,
raw
1.
0 36
3.
8 10
1 14
5 45
3 60
1.
7 0.
21
18
01
_009
M
aize
, Gba
évè
varie
ty, d
ried,
raw
1.
2 36
3.
8 10
1 14
5 45
2 59
1.
7 0.
21
18
01_0
10
Mai
ze, D
MR
-ESR
-W v
arie
ty, d
ried,
raw
1.
1 36
3.
9 10
3 14
5 45
9 60
1.
7 0.
22
19
01_0
11
Mai
ze, P
OZA
- R
ICA
7843
- SR
var
iety
, drie
d, ra
w
1.0
37
3.9
104
145
465
61
1.7
0.22
19
01_0
12
Mai
ze, T
ZPB
-SR
var
iety
, drie
d, ra
w
1.1
39
4.1
109
145
487
64
1.8
0.23
20
01_0
13
Mai
ze, G
nonl
i var
iety
, drie
d, ra
w
1.2
37
4.0
106
145
473
62
1.7
0.22
19
01_0
14
Mai
ze, c
ombi
ned
varie
ties,
raw
1.
1 37
3.
9 10
4 14
5 46
5 61
1.
7 0.
22
19
S
D o
r min
-max
0.1
1 0.
1 3
0 13
2
0.5
0.01
0.
5
n
6 6
6 6
6 6
6 6
6 6
01_0
15
Mill
et, w
hole
gra
in, r
aw
1.6
24
15.4
43
0 28
6
1.
5 0.
44
SD
or m
in-m
ax
22-2
6 10
.0-2
0.7
n
1 2
2 1
1
1 1
1
01_0
16
Mille
t, w
hole
gra
in, b
oile
d 0.
7 10
6.
4 17
9 11
3
0.
6 0.
18
01_0
17
Pear
l mill
et, r
aw
1.6
19
14.3
97
20
7 40
1
2.7
0.45
S
D o
r min
-max
1.4-
1.9
7.
6-20
.9
2.3-
3.1
n
2
1 2
1 1
1
2
01_0
18
Pea
rl m
illet
, var
iety
ikm
v 82
01, r
aw
1.4
17
12.6
85
18
2 35
3
2.4
0.44
01
_019
Pe
arl m
illet
, var
iety
ikm
p 1,
raw
1.
9 23
16
.9
115
245
475
3.
2 0.
59
01_0
20
Pear
l mill
et, v
arie
ty ik
mp
2, ra
w
1.8
21
15.8
10
7 22
9 44
3
3.0
0.55
01_0
21
Pear
l mill
et, v
arie
ty ik
mp
3, ra
w
1.3
15
11.2
76
16
2 31
4
2.1
0.39
01_0
22
Pear
l mill
et, v
arie
ty ik
mp
4, ra
w
1.7
20
15.2
10
3 22
0 42
7
2.9
0.53
01_0
23
Pear
l mill
et, v
arie
ty ik
mp
5, ra
w
1.1
13
10.0
68
14
5 28
1
1.9
0.35
01
_024
Pe
arl m
illet
, var
iety
ikm
p 6,
raw
1.
7 20
14
.8
101
215
416
2.
8 0.
52
35
Cod
eFo
odna
me
in E
nglis
h V
it A
(m
cg)
Ret
inol
(m
cg)
ß-ca
rote
ne
equi
.(mcg
) Vi
t D
(mcg
) V
it E
(m
g)
Thia
min
(m
g)
Rib
ofla
vin
(mg)
N
iaci
n (m
g)
Vit B
6 (m
g)
Fola
te
(mcg
) V
it B
12
(mcg
) Vi
t C
(mg)
12 B
ever
ages
12
_008
Te
a, in
fusi
on
0
0 0
0.00
0.
00
Tr
0.1
Tr
5 0
0
n
1
1 1
1 1
1 1
1 1
1 1
13 M
isce
llane
ous
13_0
01
Hon
ey
0 0
0 0
0.
00
0.06
0.
4 Tr
Tr
0
2
SD
or m
in-m
ax
0.00
0.
05-0
.06
0.3-
0.5
n
1 1
1 1
2
2 2
1 1
1 1
13_0
02
Sug
ar, w
hite
0
0 0
0
0.00
0.
00
0.
00
0
0
SD
or m
in-m
ax
0
0.00
0.
00
2
n
1 1
1 1
2
2 1
1 1
13_0
03
Vin
egar
0 0
0 0.
00
0.00
0.
00
0.0
0.00
0
0 0
n
1 1
1 1
1 1
1 1
1 1
1
34
Cod
eFo
odna
me
in E
nglis
h So
urce
/Bib
lioid
Ed
ible
co
nver
sion
fa
ctor
Ener
gy (k
cal)
kJ
Wat
er (g
) P
rote
in (g
) Fa
t (g
) C
arbo
hydr
ate
avai
labl
e (g
) Fi
bre
(g)
12 B
ever
ages
12_0
08
Tea,
infu
sion
2B
, UK6
1.
00
(0)2
99
.9
0.1
0.0
0.0
Tr
n
1
1 1
1 1
13 M
isce
llane
ous
13_0
01
Hon
ey
1E, 4
E, 1
1E, 3
B, U
K6
1.00
(3
22)1
369
19.2
0.
3 0.
0 80
.2
0.0
SD o
r min
-max
n
2
4 2
1
13_0
02
Sug
ar, w
hite
11
E, 1
P, 3
B, U
K6
1.00
(3
69)1
567
7.6
0.0
0.0
92.2
0.
0
SD
or m
in-m
ax
0.
0 0.
0
n
1
2 2
1
13_0
03
Vin
egar
2B
, UK6
1.
00
(27)
116
93.0
0.
2 0.
0 6.
6 0.
0
n
1
1 1
1
Cod
eFo
odna
me
in E
nglis
h A
sh
(g)
Ca
(mg)
Fe (m
g)
Mg
(mg)
P
(mg)
K
(mg)
N
a(m
g)
Zn (mg)
C
u (m
g)
Se
(mcg
) I
(mcg
)
12 B
ever
ages
12_0
08
Tea,
infu
sion
Tr
2
0.1
1 1
19
Tr
Tr
Tr
Tr
Tr
n
1 1
1 1
1 1
1 1
1 1
1
13 M
isce
llane
ous
13_0
01
Hon
ey
0.3
11
0.6
10
4 20
3
2.0
0.05
1
Tr
SD
or m
in-m
ax
0 0.
0
n
1 3
2 1
2 1
1 1
1 1
1
13_0
02
Sug
ar, w
hite
0.
2 10
0.
2 2
1 5
5 0.
1 0.
12
Tr
Tr
SD
or m
in-m
ax
0 0.
0
n
1 2
2 1
1 1
1 1
1 0
1
13_0
03
Vin
egar
0.
2 15
0.
5 20
25
90
20
n1
1 1
1 1
1 1
3
Cod
eFo
odna
me
in E
nglis
h V
it A
(m
cg)
Ret
inol
(m
cg)
ß-ca
rote
ne
equ
i.(m
cg)
Vit D
(m
cg)
Vit
E
(mg)
Th
iam
in
(mg)
R
ibof
lavi
n (m
g)
Nia
cin
(mg)
Vi
t B6
(mg)
Fo
late
(m
cg)
Vit B
12
(mcg
) Vi
t C
(mg)
01
Cer
eals
and
cer
eal p
rodu
cts
01_0
01
Foni
o, w
hite
, who
le g
rain
, raw
0
0
0.25
0.
10
1.9
0
SD
or m
in-m
ax
0.02
0.
0 0.
3
n
1
1
4 4
3
1 01
_002
Fo
nio,
bla
ck, w
hole
gra
in, r
aw
n
01_0
03
Foni
o, w
hite
, who
le g
rain
, boi
led
0
0
0.
05
0.03
0.
6
0
01_0
04
Mai
ze, w
hite
, who
le, d
ried,
raw
3
19
0
0.
32
0.10
1.
9 0.
20
15
0 8
SD
or m
in-m
ax
1-
5
5-32
0.
08
0.01
0.
30
4
n
2
2 1
6
6 6
1 1
1 4
01_0
05
Mai
ze, w
hite
, who
le, b
oile
d 1
6
0
0.06
0.
03
0.6
0.04
4
0 2
01_0
06
Mai
ze, y
ello
w, d
ried,
raw
10
1 0
604
0 6.
60
0.32
0.
12
1.7
0.39
26
0
4 S
D o
r min
-max
17-1
85
10
0-11
80
0.02
0.
05
0
n
2
1 2
1 1
3 3
2 1
1 1
2 01
_007
M
aize
, yel
low
, boi
led
35
0 20
9 0
2.54
0.
06
0.03
0.
5 0.
07
7 0
1 01
_008
M
aize
, Gou
gba
varie
ty, d
ried,
raw
0
0.38
0.
12
2.3
0.24
18
0
9 01
_009
M
aize
, Gba
évè
varie
ty, d
ried,
raw
0
0.38
0.
12
2.3
0.24
18
0
9
01_0
10
Mai
ze, D
MR
-ES
R-W
var
iety
, drie
d, ra
w
0
0.
39
0.12
2.
3 0.
24
18
0 9
01_0
11
Mai
ze, P
OZA
- R
ICA
784
3 - S
R v
arie
ty, d
ried,
raw
0
0.39
0.
12
2.4
0.24
18
0
9
01_0
12
Mai
ze, T
ZPB-
SR
var
iety
, drie
d, ra
w
0
0.
41
0.13
2.
5 0.
26
19
0 10
01
_013
M
aize
, Gno
nli v
arie
ty, d
ried,
raw
0
0.40
0.
12
2.4
0.25
19
0
10
01_0
14
Mai
ze, c
ombi
ned
varie
ties,
raw
0
0.39
0.
12
2.4
0.24
18
0
9 S
D o
r min
-max
0
0.
01
0.01
0.
1 0.
01
1 0
1 n
6
6 6
6 6
6 6
6 01
_015
M
illet
, who
le g
rain
, raw
0
0 0
0 0.
05
0.30
0.
18
1.7
1.03
41
2 S
D o
r min
-max
0.
29-0
.30
0.13
-0.2
2 0
0-
3 n
1
1 1
1
2 2
2 1
1
2
01_0
16
Mill
et, w
hole
gra
in, b
oile
d 0
0 0
0 0.
02
0.06
0.
05
0.5
0.22
12
0
01_0
17
Pea
rl m
illet
, raw
0
0 0
0 0.
06
0.21
0.
13
1.2
0.73
29
0
1 SD
or m
in-m
ax
n
1
1 1
1
1 1
1 1
1 1
1 01
_018
P
earl
mill
et, v
arie
ty ik
mv
8201
, raw
0
0 0
0 0.
09
0.19
0.
12
1.1
0.64
26
1 01
_019
P
earl
mill
et, v
arie
ty ik
mp
1, ra
w
0 0
0 0
0.08
0.
25
0.16
1.
4 0.
87
35
2
01_0
20
Pea
rl m
illet
, var
iety
ikm
p 2,
raw
0
0 0
0 0.
08
0.23
0.
15
1.3
0.81
32
2
01_0
21
Pea
rl m
illet
, var
iety
ikm
p 3,
raw
0
0 0
0 0.
11
0.17
0.
11
0.9
0.57
23
1
01_0
22
Pea
rl m
illet
, var
iety
ikm
p 4,
raw
0
0 0
0 0.
11
0.23
0.
14
1.3
0.78
31
2
01_0
23
Pea
rl m
illet
, var
iety
ikm
p 5,
raw
0
0 0
0 0.
12
0.15
0.
09
0.9
0.51
21
1 01
_024
P
earl
mill
et, v
arie
ty ik
mp
6, ra
w
0 0
0 0
0.08
0.
22
0.14
1.
3 0.
76
30
1
4
Cod
eFo
odna
me
in E
nglis
h S
ourc
e/B
iblio
id
Edib
le
conv
ersi
on
fact
or
Ene
rgy
(kca
l) kJ
W
ater
(g)
Prot
ein
(g)
Fat
(g)
Car
bohy
drat
e av
aila
ble
(g)
Fibr
e (g
)
01 C
erea
ls a
nd c
erea
l pro
duct
s 01
_025
Pe
arl m
illet
, var
iety
ikm
p 7,
raw
20
R, c
alc.
from
pea
rl m
illet
, raw
1.
00
(385
)162
3 6.
4 12
.5
6.8
64.0
9.
2 01
_026
Pe
arl m
illet
, var
iety
ikm
p 8,
raw
20
R, c
alc.
from
pea
rl m
illet
, raw
1.
00
(390
)164
2 6.
0 9.
0 7.
2 67
.9
8.8
01_0
27
Pear
l mill
et, v
arie
ty ik
mp
9, ra
w
20R
, cal
c. fr
om p
earl
mill
et, r
aw
1.00
(3
91)1
646
6.5
11.4
8.
4 62
.3
10.1
01_0
28
Pear
l mill
et, v
arie
ty ik
mp
10, r
aw
20R
, cal
c. fr
om p
earl
mill
et, r
aw
1.00
(3
70)1
559
10.5
9.
3 7.
8 60
.8
9.6
01_0
29
Pear
l mill
et, v
arie
ty ik
mp
11, r
aw
20R
, cal
c. fr
om p
earl
mill
et, r
aw
1.00
(3
75)1
578
9.2
8.7
7.7
62.6
10
.1
01_0
30
Pear
l mill
et, v
arie
ty ik
mp
12, r
aw
20R
, cal
c. fr
om p
earl
mill
et, r
aw
1.00
(3
87)1
629
6.6
11.2
7.
4 63
.9
9.6
01_0
31
Pear
l mill
et, v
arie
ty ik
mp
13, r
aw
20R
, cal
c. fr
om p
earl
mill
et, r
aw
1.00
(3
88)1
635
6.6
10.9
7.
6 64
.5
9.1
01_0
32
Pear
l mill
et, c
ombi
ned
varie
ties,
raw
20
R, c
alc.
from
pea
rl m
illet,
raw
1.
00
(383
)161
2 7.
8 11
.9
7.8
61.4
9.
6 S
D o
r min
-max
1.
6 2.
7 1.
0
1.1
n
14
14
14
14
01_0
33
Pear
l mill
et, b
oile
d 20
R, c
alc.
from
pea
rl m
illet
, raw
1.
00
(152
)641
61
.9
3.4
2.2
27.4
4.
4
01_0
34
Ric
e, b
row
n, ra
w
2B, 1
1E, U
S22
1.00
(3
52)1
493
11.9
7.
8 2.
2 73
.8
3.0
SD
or m
in-m
ax
11.4
-12.
4 7.
5-8.
1 1.
6-2.
8
n
2 2
2
1
01_0
35
Ric
e, b
row
n, b
oile
d ca
lc. f
rom
rice
, bro
wn,
raw
1.
00
(135
)574
66
.1
3.0
0.8
28.4
1.
2
01_0
36
Ric
e, p
olis
hed,
raw
2B
, 11E
, F08
1.
00
(349
)148
0 12
.3
6.8
0.6
78.4
1.
4 S
D o
r min
-max
12
.0-1
2.5
6.6-
7.0
0.5-
0.6
n
2
2 2
1
01_0
37
Ric
e, w
hite
, raw
1P
, 2P,
US2
2 1.
00
(346
)146
9 12
.0
7.3
[0.4
] 76
.9
2.8
SD
or m
in-m
ax
11.9
-12.
0 7.
2-7.
5
n
2
2 2
01_0
38
Ric
e, w
hite
, boi
led
calc
. fro
m ri
ce, w
hite
, raw
1.
00
(133
)565
66
.1
2.8
0.2
29.6
1.
1
01_0
39
Sorg
hum
, who
le g
rain
, raw
4E
, 3B,
1P,
2P,
5B,
1E,
US2
2
(383
)162
1 11
.1
11.0
3.
1 75
.8
3.7
SD
or m
in-m
ax
1.0
1.9
0.2
n
5
6 6
1
01_0
40
Sorg
hum
, who
le g
rain
, whi
te, r
aw
2E, U
S22
1.00
(3
69)1
560
9.4
9.3
3.9
72.2
3.
7
n
1
1 1
1
01_0
41
Sorg
hum
, who
le g
rain
, red
, raw
2E
, US2
2 1.
00
(364
)153
9 10
.1
6.7
3.5
74.5
3.
7 n
1 1
1
1
01_0
42
Sorg
hum
, who
le g
rain
, boi
led
calc
. fro
m s
orgh
um w
hole
gra
in, r
aw
1.00
(1
53)6
49
63.0
4.
6 1.
3 30
.0
1.5
01_0
43
Whe
at fl
our,
whi
te
3B, 2
P, 2
B, 1
1E, U
K6
(3
47)1
474
12.2
10
.7
1.1
72.1
3.
5 S
D o
r min
-max
11
.4-1
3.0
1.0
0.2
n
2
4 4
1
33
Cod
eFo
odna
me
in E
nglis
h V
it A
(m
cg)
Ret
inol
(m
cg)
ß-ca
rote
ne
equi
.(mcg
) Vi
t D
(mcg
) Vi
t E
(mg)
Th
iam
in
(mg)
R
ibof
lavi
n (m
g)
Nia
cin
(mg)
Vi
t B6
(mg)
Fo
late
(m
cg)
Vit B
12
(mcg
) V
it C
(m
g)
10 M
ilk a
nd th
eir p
rodu
cts
10_0
04
Milk
, hum
an, m
atur
e, ra
w
62
58
24
0
0.02
0.
04
0.2
0.01
5
0 1
SD o
r min
-max
n
1 1
1 1
1
1 1
1 1
1 1
10_0
05
Yogh
urt,
who
lem
ilk, n
atur
e 33
30
16
Tr
0.
11
0.04
0.
17
0.4
0.04
2
Tr
1 S
D o
r min
-max
33-3
4
n
2 1
1 1
1 2
2 1
1 1
1 2
11 F
at a
nd o
ils
11_0
01
Butte
r, co
w's
milk
10
60
958
608
1 1.
74
Tr
0.01
0.
1 Tr
Tr
0
Tr
SD
min
-max
n
1 1
1 1
1 1
1 1
1 1
1 1
11_0
02
Coc
onut
oil
Tr
0 Tr
0
0.66
Tr
Tr
Tr
Tr
0
SD
min
-max
n
1 1
1 1
1 1
1 1
1
1
11_0
03
Gro
undn
ut o
il
0 Tr
0
17.2
0 Tr
Tr
Tr
Tr
Tr
0
0
SD
min
-max
n
1
1 1
1 1
1 1
1 1
1 1
11_0
04
Palm
oil
5150
0
3150
0 0
9.50
0.
01
0.02
Tr
0
0 S
D m
in-m
ax
43
00-6
000
25
700-
3730
0
n
2 1
2 1
1 1
1 1
1 2
12 B
ever
ages
12
_001
Be
er e
urop
e (4
.4%
alc
ohol
) 0
0
0
Tr
0.03
0.
7 0.
07
5 Tr
0
n
1
1 1
1
1 1
1 1
1 1
12_0
02
Beer
, mai
ze (e
stim
ated
3%
alc
ohol
)
0.01
0.
03
n
1 1
12
_003
Be
er m
illet (
estim
ated
3%
alc
ohol
)
SD
or m
in-m
ax
n
12_0
04
Beer
, sor
ghum
(est
imat
ed 3
% a
lcoh
ol)
0.
04
0.04
0.
4
n
1 1
1
12_0
05
Cof
fee,
inst
ant
0
Tr
0 Tr
0.
04
0.09
28
.2
0.03
3
0 0
n
1
1 1
1
1 1
1 1
1 1
12_0
06
Palm
, win
e (e
stim
ated
3.8
% a
lcoh
ol)
0
0.
03
0.01
0.
3
4 S
D o
r min
-max
0
0
n
1
2
2 1
1
12_0
07
Sap,
from
pal
m tr
ees,
fres
h (0
.4%
alc
ohol
)
0.02
0.
01
4.0
14
S
D o
r min
-max
0.
01-0
.03
0.00
n
2
2 1
1
32
Cod
eFo
odna
me
in E
nglis
h As
h(g
) C
a (m
g)
Fe (mg)
M
g(m
g)
P(m
g)
K(m
g)
Na
(mg)
Zn (m
g)
Cu
(mg)
S
e (m
cg)
I(m
cg)
10 M
ilk a
nd th
eir p
rodu
cts
10_0
04
Milk
, hum
an, m
atur
e, ra
w
0.2
32
0.2
2 18
60
6
0.3
0.04
1
7 SD
or m
in-m
ax
0
n
1 2
1 1
2 1
1 1
1 1
1 10
_005
Y
oghu
rt, w
hole
milk
, nat
ure
0.5
141
0.1
15
112
200
64
4.0
0.02
S
D o
r min
-max
26
0.
1 14
-16
n
1
3 3
2 1
1 1
1 1
11 F
at a
nd o
ils
11_0
01
But
ter,
cow
's m
ilk
0.2
12
0.2
3 15
12
22
0.
1 0.
01
54
S
D m
in-m
ax
0.
0
n
2 1
1 1
1 1
1 1
1
1
11_0
02
Coc
onut
oil
Tr
Tr
1.5
Tr
2 Tr
Tr
Tr
Tr
Tr
Tr
SD
min
-max
0
0.0-
3.0
n
1 2
2 1
1 1
1 1
1 1
1
11_0
03
Gro
undn
ut o
il 0.
0 Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
Tr
S
D m
in-m
ax
0.
0
n
2
1 1
1 1
1 1
1 1
1 1
11_0
04
Pal
m o
il 0.
1 3
0.4
Tr
5 Tr
Tr
Tr
Tr
Tr
Tr
S
D m
in-m
ax
0.
0 3.
4
4
n
3 4
1 1
3 1
1 1
1 1
1 12
Bev
erag
es
12_0
01
Bee
r eur
ope
(4.4
% a
lcoh
ol)
0.1
8 0.
1 7
14
32
6 0.
0 0.
01
Tr
Tr
n
1 1
1 1
1 1
1 1
1 1
1
12_0
02
Bee
r, m
aize
(est
imat
ed 3
% a
lcoh
ol)
0.3
4 1.
4
6
n
1
1 1
1
12_0
03
Bee
r mill
et (e
stim
ated
3%
alc
ohol
) 0.
3 8
2.7
16
21
2 24
SD o
r min
-max
0
0.0
0
n
2
2
2 1
1
12_0
04
Bee
r, so
rghu
m (e
stim
ated
3%
alc
ohol
) 0.
2 1
0.6
7
n
1 1
1
1
12_0
05
Cof
fee,
inst
ant
8.8
150
4.4
320
303
3750
39
1.
1 0.
62
9 Tr
n
0
1 1
1 1
1 1
12_0
06
Pal
m, w
ine
(est
imat
ed 3
.8%
alc
ohol
) 0.
2 2
0.5
9 5
5.0
0.01
S
D o
r min
-max
0.0
0 0.
5 8-
10
n
2
3 3
2 1
1 1
12_0
07
Sap
, fro
m p
alm
tree
s, fr
esh
(0.4
% a
lcoh
ol)
0.2
2 0.
4
6
SD
or m
in-m
ax
0 0.
0
0
n
1
2 2
2
5
Cod
eFo
odna
me
in E
nglis
h As
h(g
) C
a (m
g)
Fe (mg)
M
g(m
g)
P(m
g)
K(m
g)
Na
(mg)
Zn
(m
g)
Cu
(mg)
Se
(mcg
) I
(mcg
)
01 C
erea
ls a
nd c
erea
l pro
duct
s 01
_025
P
earl
mill
et, v
arie
ty ik
mp
7, ra
w
1.2
14
10.8
73
15
6 30
3
2.0
0.38
01
_026
P
earl
mill
et, v
arie
ty ik
mp
8, ra
w
1.1
14
10.2
69
14
7 28
5
1.9
0.36
01_0
27
Pea
rl m
illet
, var
iety
ikm
p 9,
raw
1.
2 15
11
.0
74
159
307
2.
1 0.
38
01_0
28
Pea
rl m
illet
, var
iety
ikm
p 10
, raw
2.
0 24
17
.6
119
255
494
3.
3 0.
62
01_0
29
Pea
rl m
illet
, var
iety
ikm
p 11
, raw
1.
7 21
15
.4
104
223
431
2.
9 0.
54
01_0
30
Pea
rl m
illet
, var
iety
ikm
p 12
, raw
1.
2 15
11
.1
75
160
311
2.
1 0.
39
01_0
31
Pea
rl m
illet
, var
iety
ikm
p 13
, raw
1.
2 15
11
.1
76
161
313
2.
1 0.
39
01_0
32
Pea
rl m
illet
, com
bine
d va
rietie
s, ra
w
1.5
18
13.1
89
19
0 36
8
2.5
0.46
S
D o
r min
-max
0.3
4 2.
7 18
39
76
0.5
0.09
n
14
14
14
14
14
14
14
14
01_0
33
Pea
rl m
illet
, boi
led
0.7
8 5.
9 41
82
13
4
1.1
0.19
01_0
34
Ric
e, b
row
n, ra
w
1.3
22
1.9
143
277
249
6 2.
0 0.
28
SD
or m
in-m
ax
21-2
2 1.
7-2.
0
250-
303
223-
275
n
1
2 2
1 2
2 1
1 1
01_0
35
Ric
e, b
row
n, b
oile
d 0.
5 8
0.7
55
101
77
2 0.
7 0.
11
01_0
36
Ric
e, p
olis
hed,
raw
0.
6 10
1.
2 35
11
5 10
9 5
1.1
0.17
6
8 S
D o
r min
-max
9-
10
0,6-
1,7
10
2-12
7 98
-120
4-
5
n
1 2
2 1
2 2
2 1
1 1
1
01_0
37
Ric
e, w
hite
, raw
0.
6 11
2.
6 35
99
86
1
1.2
0.01
S
D o
r min
-max
8-
14
2.2-
3.0
n
1 2
2 1
1 1
1 1
1
01_0
38
Ric
e, w
hite
, boi
led
0.2
4 1.
0 13
36
26
0
0.4
0.00
01_0
39
Sor
ghum
, who
le g
rain
, raw
2.
1 27
8.
7 55
9 30
8 59
2 21
1.
6 0.
59
13
S
D o
r min
-max
1.6-
2.6
11.8
3.
7 43
0-68
7 39
1.
5-1.
7 0.
44-0
.74
n
2 6
6 2
3 1
1 2
2 1
01_0
40
Sor
ghum
, who
le g
rain
, whi
te, r
aw
1.4
6 3.
9 11
7 24
9 29
8
2.1
0.18
13
n
1 1
1 1
1 1
1
1 1
01_0
41
Sor
ghum
, who
le g
rain
, red
, raw
1.
5 10
3.
4 12
4 29
7 38
7
2.0
0.26
13
n
1 1
1 1
1 1
1
1 1
01_0
42
Sor
ghum
, who
le g
rain
, boi
led
0.9
11
3.6
233
122
197
7 0.
6 0.
24
5
01_0
43
Whe
at fl
our,
whi
te
0.5
21
2.0
60
128
135
3 4.
0 0.
15
2 10
S
D o
r min
-max
7.
7 0.
6 20
-100
12
0-13
5
n1
4 4
2 2
1 1
1 1
1 1
6
Cod
eFo
odna
me
in E
nglis
h V
it A
(m
cg)
Ret
inol
(m
cg)
ß-ca
rote
ne
equi
.(mcg
) Vi
t D
(mcg
) V
it E
(m
g)
Thia
min
(m
g)
Rib
ofla
vin
(mg)
N
iaci
n (m
g)
Vit B
6 (m
g)
Fola
te
(mcg
) Vi
t B12
(m
cg)
Vit
C
(mg)
01 C
erea
ls a
nd c
erea
l pro
duct
s 01
_025
Pe
arl m
illet
, var
iety
ikm
p 7,
raw
0
0 0
0 0.
08
0.16
0.
10
0.9
0.55
22
1 01
_026
Pe
arl m
illet
, var
iety
ikm
p 8,
raw
0
0 0
0 0.
09
0.15
0.
10
0.9
0.52
21
1
01_0
27
Pear
l mill
et, v
arie
ty ik
mp
9, ra
w
0 0
0 0
0.10
0.
16
0.10
0.
9 0.
56
22
1
01_0
28
Pear
l mill
et, v
arie
ty ik
mp
10, r
aw
0 0
0 0
0.09
0.
26
0.17
1.
5 0.
90
36
2
01_0
29
Pear
l mill
et, v
arie
ty ik
mp
11, r
aw
0 0
0 0
0.09
0.
23
0.14
1.
3 0.
79
32
2
01_0
30
Pear
l mill
et, v
arie
ty ik
mp
12, r
aw
0 0
0 0
0.09
0.
16
0.10
0.
9 0.
57
23
1
01_0
31
Pear
l mill
et, v
arie
ty ik
mp
13, r
aw
0 0
0 0
0.09
0.
17
0.10
0.
9 0.
57
23
1
01_0
32
Pear
l mill
et, c
ombi
ned
varie
ties,
raw
0
0 0
0 0.
09
0.20
0.
12
1.1
0.67
27
1
SD
or m
in-m
ax
0
0 0
0 0.
01
0.04
0.
02
0.2
0.14
6
0
n
14
14
14
14
14
14
14
14
14
14
14
01_0
33
Pear
l mill
et, b
oile
d 0
0 0
0 0.
03
0.04
0.
04
0.4
0.15
9
0 0
01_0
34
Ric
e, b
row
n, ra
w
0 0
0 0
0.60
0.
38
0.07
5.
0 0.
51
40
0 0
SD
or m
in-m
ax
0.36
-0.3
9 0.
06-0
.08
4.8-
5.2
n
1 1
1 1
1 2
2 2
1 1
1 1
01_0
35
Ric
e, b
row
n, b
oile
d 0
0 0
0 0.
23
0.07
0.
02
1.4
0.10
11
0
0
01_0
36
Ric
e, p
olis
hed,
raw
0
0 0
0 0.
10
0.09
0.
04
2.2
0.20
20
0
0
SD
or m
in-m
ax
0.07
-0.1
0 0.
03-0
.04
1.6-
2.8
0 0
n
1 1
1 1
1 2
2 2
1 1
2 2
01_0
37
Ric
e, w
hite
, raw
0
0
0.06
0.
03
1.0
0.15
9
0 0
SD o
r min
-max
n
1
1
1
1 1
1 1
1 1
01_0
38
Ric
e, w
hite
, boi
led
0
0
0.
01
0.01
0.
3 0.
03
2 0
0
01_0
39
Sorg
hum
, who
le g
rain
, raw
4
0 15
0
1.10
0.
36
0.17
3.
5
Tr
SD
or m
in-m
ax
3
10
-20
0.08
0.
06
0.2
n
3 1
2 1
1 5
5 4
1
01_0
40
Sorg
hum
, who
le g
rain
, whi
te, r
aw
0
1.36
0.
30
0.14
2.
9
Tr
n
1
1 1
1 1
1
01_0
41
Sorg
hum
, who
le g
rain
, red
, raw
0 1.
23
0.33
0.
15
3.2
Tr
n
1
1 1
1 1
1
01_0
42
Sorg
hum
, who
le g
rain
, boi
led
2
6 0
0.46
0.
07
0.05
1.
1
Tr
01_0
43
Whe
at fl
our,
whi
te
0 0
0 0
0.30
0.
24
0.09
2.
3 0.
20
27
0 0
SD
or m
in-m
ax
0.13
0.
05
2.1
24
-30
0
n
1 1
1 1
1 3
3 3
1 2
1 2
31
Cod
eFo
odna
me
in E
nglis
h So
urce
/Bib
lioid
Ed
ible
co
nver
sion
fa
ctor
Ene
rgy
(kca
l) kJ
W
ater
(g)
Prot
ein
(g)
Fat
(g)
Car
bohy
drat
e av
aila
ble
(g)
Fibr
e (g
)
10 M
ilk a
nd th
eir p
rodu
cts
10_0
04
Milk
, hum
an, m
atur
e, ra
w
4E, 1
1E, U
K6
1.00
(6
9)28
8 86
.5
1.1
3.1
9.1
SD
or m
in-m
ax
0
0
n
2
2 2
10_0
05
Yogh
urt,
who
lem
ilk, n
atur
e 12
R, 3
B, 4
E, 2
B, U
K6
1.00
(7
5)31
3 86
.0
3.5
4.2
5.8
0.0
SD o
r min
-max
0.
8 1.
0
n
1 4
4
1 11
Fat
and
oils
11
_001
Bu
tter,
cow
's m
ilk
11E
, 1P,
16V
, UK
6 1.
00
(700
)287
7 21
.0
1.0
77.3
0.
0 0.
0 S
D m
in-m
ax
0
0
n
2
1 2
1
11_0
02
Coc
onut
oil
1P, 2
P, 4
E, U
K6
1.00
(9
00)3
700
0.0
0.0
100.
0
SD
min
-max
0.0
0.
0
n
2
1 2
11_0
03
Gro
undn
ut o
il 2P
, 2B,
1E,
16V
, 4E,
UK6
1.
00
(903
)371
4 Tr
Tr
99
.9
0.0
0.0
SD
min
-max
0 0
0.1
n
2
2 5
1
11_0
04
Palm
oil
1E, 1
6V, 1
P, 3
E, 5
B, 4
E, 2
P, U
K6
1.00
(8
95)3
679
0.6
0.0
99.4
0.
0 0.
0 S
D m
in-m
ax
0.
4 0.
0 0.
6
n
5
3 7
1
12 B
ever
ages
12
_001
Be
er e
urop
e (4
.4%
alc
ohol
) 3B
, UK6
1.
00
(35)
146
93.9
0.
3 0.
0 2.
0 Tr
n
1 1
1
1
12_0
02
Beer
, mai
ze (e
stim
ated
3%
alc
ohol
) 4E
1.00
(3
4)14
4 93
.2
0.6
0.2
3.1
[0.1
] n
1 1
1
1
12_0
03
Beer
mill
et (e
stim
ated
3%
alc
ohol
) 16
V, 4
E 1.
00
(41)
170
91.0
0.
7 0.
2 3.
9 [1
.5]
SD o
r min
-max
90.9
-91.
0 0.
0 0.
0
n
2
2 2
1
12_0
04
Bee
r, so
rghu
m (e
stim
ated
3%
alc
ohol
) 16
V, F
AO
1.
00
(39)
161
94.0
0.
5 1.
6 1.
2
n
1
1
12_0
05
Cof
fee,
inst
ant
2B, U
K6, U
S22
1.
00
(354
)150
4 3.
1 18
.5
0.3
69.3
0.
0 n
1 1
1
1
12_0
06
Palm
, win
e (e
stim
ated
3.8
% a
lcoh
ol)
3B, 1
2B, 1
1E
1.00
(3
4)14
3 93
.7
0.4
0.0
2.5
SD
or m
in-m
ax
93
.4-9
4.0
0.1
0.0
n
2
3 3
12_0
07
Sap,
from
pal
m tr
ees,
fres
h (0
.4%
alc
ohol
) 4E
, 11E
, FA
O
1.00
(4
7)19
7 88
.4
0.3
0.0
11.1
0.
0 S
D o
r min
-max
0.
0 0.
0
n
2
2 1
30
Cod
eFo
odna
me
in E
nglis
h V
it A
(m
cg)
Ret
inol
(m
cg)
ß-ca
rote
ne
equi
.(mcg
) Vi
t D
(mcg
) Vi
t E
(mg)
Th
iam
in
(mg)
R
ibof
lavi
n (m
g)
Nia
cin
(mg)
Vi
t B6
(mg)
Fo
late
(m
cg)
Vit
B12
(m
cg)
Vit C
(m
g)
07 M
eat a
nd p
oultr
y an
d th
eir p
rodu
cts
07_0
06
Pork
, mea
t, ap
prox
. 24%
fat,
raw
0
0
1
0.65
0.
20
3.2
0.29
1
1 0
SD o
r min
-max
n
1 1
1
1
1 1
1 1
1 1
07_0
07
Rab
bit,
mea
t, ra
w
10
10
0 Tr
0.
80
0.10
0.
17
8.5
0.50
5
10
Tr
n
1 1
1 1
1 1
1 1
1 1
1 1
08 E
ggs
and
thei
r pro
duct
s 08
_001
Eg
g, ra
w
207
200
40
2 1.
20
0.10
0.
35
0.2
0.14
43
2
0
SD
or m
in-m
ax
0.02
0.
07
0.1
0.02
25
-60
0
n
1 1
1 1
1 5
5 6
3 2
3 1
09 F
ish
and
thei
r pro
duct
s 09
_001
An
chov
y, fi
llet,
raw
15
15
0.
57
0.06
0.
26
14.0
0.
14
9 1
0 n
1
1
1
1 1
1 1
1 1
1
09_0
02
Barr
acud
a, ra
w
0.
12
0.09
4.
1
SD
or m
in-m
ax
n
1 1
1
09_0
03
Mac
kere
l, sp
anis
h, ra
w
16
16
3
0.30
0.
09
0.35
8.
0 0.
70
10
2
SD o
r min
-max
n
1 1
1
1 1
1 1
1
1 1
09_0
04
Sard
ine,
raw
30
Tr
3 0.
08
0.02
0.
17
8.9
0.43
4
12
Tr
SD o
r min
-max
n
1
1 1
1 1
1 1
1 1
1 1
09_0
05
Tuna
, raw
65
65
Tr
18
0.05
0.
11
13.5
0.
34
13
4 Tr
SD o
r min
-max
n
1 1
1
1
1 1
1 1
1 1
09_0
06
Whi
te g
roup
er, r
aw
30
0.07
0.
05
3.4
0.32
10
0 S
D o
r min
-max
0.
06-0
.07
0.04
-0.0
5 3.
0-3.
8
n
1
2 2
2 1
1
1
10 M
ilk a
nd th
eir p
rodu
cts
10_0
01
Milk
, cow
, who
le, r
aw
39
32
17
0 0.
17
0.04
0.
19
0.3
0.04
7
0 2
SD
or m
in-m
ax
35
-42
0.00
0.
06
0.3
0.
8 n
2
1 1
1 1
5 5
5 1
1 1
4
10_0
02
Milk
, cow
, pow
der,
who
le
295
207
140
1 0.
50
0.29
1.
28
0.7
0.26
40
2
12
SD
or m
in-m
ax
23
0-36
0
0.
02
0.13
0.
1
11-1
3
n
2 1
1 1
1 3
3 3
1 1
1 2
10_0
03
Milk
, goa
t, w
hole
, raw
35
34
6
0 0.
03
0.06
0.
14
0.6
0.04
1
0 2
SD
or m
in-m
ax
29
-40
28-4
0 5-
7
0.
04-0
.08
0.13
-0.1
5 0.
2-1.
0
1-2
n2
2 2
1 1
2 2
2 1
1 1
2
7
Cod
eFo
odna
me
in E
nglis
h S
ourc
e/B
iblio
id
Edib
le
conv
ersi
on
fact
or
Ene
rgy
(kca
l) kJ
W
ater
(g)
Prot
ein
(g)
Fat
(g)
Car
bohy
drat
e av
aila
ble
(g)
Fibr
e (g
)
02 S
tarc
hy ro
ots
and
tube
rs
02_0
01
Cas
sava
, raw
9
B, 3
B, 1
2B, 2
P, 3
P, 1
P, 1
1E, D
K7, U
S22
0.
84
(157
)665
59
.3
1.1
0.3
36.5
1.
8 S
D o
r min
-max
3.
0 0.
3 0.
1
n
5 7
4
1
02_0
02
Cas
sava
, drie
d, ra
w
11E
, DK7
1.
00
(351
)149
0 9.
4 2.
1 0.
6 83
.2
2.2
n
1
1 1
1
02_0
03
Cas
sava
, boi
led
cal
c. fr
om c
assa
va, r
aw
1.00
(1
65)7
00
57.1
1.
2 0.
3 38
.5
1.9
02_0
04
Cas
sava
flou
r 3E
, 11E
, 11E
, 12E
, 16V
, 3B
1.00
(3
44)1
462
11.7
1.
8 0.
5 82
.3
1.9
SD
or m
in-m
ax
2.6
0.5
0.24
1.7-
2.1
n
5
6 6
2
02_0
05
Coc
oyam
, raw
1P
, 2P
0.
81
(139
)589
58
.2
2.7
0.2
31.3
[0
.6]
SD
or m
in-m
ax
57.7
-58.
6 0
0
n
2 2
2
1
02_0
06
Coc
oyam
, boi
led
calc
. fro
m c
ocoy
am, r
aw
1.00
(1
46)6
21
55.9
3.
0 0.
2 32
.8
[0.7
]
02_0
07
Plan
tain
, rip
e, ra
w
1P, 3
P, 2
P, U
K6,
US2
2 0.
65
(149
)630
61
.2
1.1
0.3
34.3
2.
3
SD
or m
in-m
ax
3.3
0.6
0.2-
0.3
n
3
3 2
1
02_0
08
Plan
tain
, rip
e, b
oile
d ca
lc. f
rom
pla
ntai
n rip
e, ra
w
1.00
(1
56)6
63
59.2
1.
2 0.
3 36
.1
2.4
02_0
09
Pota
to, r
aw
11E
, 5B
, 12B
, 2B,
4E,
DK7
0.
84
(82)
346
77.4
1.
9 0.
1 17
.3
1.8
SD
or m
in-m
ax
1.5
0.2
0
0.3
n
5
5 5
2
02_0
10
Pota
to, b
oile
d ca
lc. f
rom
pot
ato,
raw
1.
00
(74)
313
77.4
1.
8 0.
1 15
.6
1.7
02_0
11
Sw
eet p
otat
o, ra
w
11E
, 6B
, 5B,
12B
, 3B,
2B
, 1P,
2P,
US2
2 0.
84
(112
)474
70
.0
1.8
0.3
24.1
3.
0
SD
or m
in-m
ax
7.1
1.3
0.2
2.
9-3.
1 n
7 8
8
2
02_0
12
Sw
eet p
otat
o, b
oile
d c
alc.
from
sw
eet p
otat
o ra
w
1.00
(1
01)4
29
70.0
1.
7 0.
3 21
.7
2.8
02_0
13
Sw
eet p
otat
o, y
ello
w, r
aw
11E
, 4E
, UK6
0.
84
(117
)498
68
.8
1.6
0.2
26.1
2.
4 S
D o
r min
-max
0.
0 0.
0 0.
0
0.0
n
2
2 2
02_0
14
Sw
eet p
otat
o, y
ello
w, b
oile
d c
alc.
from
sw
eet p
otat
o, ra
w
1.00
(1
06)4
50
68.8
1.
5 0.
2 23
.5
2.2
02_0
15
Taro
, tub
er, r
aw
11E
, 4E
, US2
2 0.
66
(95)
402
73.1
1.
8 0.
1 19
.7
4.1
SD
or m
in-m
ax
0 0
0
n
2 2
2
1
02_0
16
Taro
, tub
er, b
oile
d ca
lc. f
rom
taro
tube
r, ra
w
1.00
(1
00)4
23
71.7
1.
9 0.
1 20
.7
4.3
8
Cod
eFo
odna
me
in E
nglis
h As
h(g
) C
a(m
g)
Fe (mg)
M
g (m
g)
P(m
g)
K(m
g)
Na
(mg)
Zn (m
g)
Cu
(mg)
Se
(mcg
) I
(mcg
)
02 S
tarc
hy ro
ots
and
tube
rs
02_0
01
Cas
sava
, raw
1.
0 46
1.
7 21
46
27
1 14
0.
2 0.
05
1
SD
or m
in-m
ax
0.
1 21
0.
8
12
n
3 7
7 1
5 1
1 1
1 0
02_0
02
Cas
sava
, drie
d, ra
w
2.5
102
3.8
47
98
609
31
0.8
0.22
n
1
1 1
1 1
1 1
1 1
02_0
03
Cas
sava
, boi
led
1.1
46
1.4
13
43
128
8 0.
2 0.
05
1
02_0
04
Cas
sava
flou
r 1.
9 11
7 4.
6 46
93
59
4 31
0.
7 0.
22
SD
or m
in-m
ax
0.
9 11
3 0.
9
53
n
4 5
5 1
4 1
1 1
1
02
_005
C
ocoy
am, r
aw
7.1
12
3.6
10
1
S
D o
r min
-max
11
-12
3.4-
3.7
n
1 2
2
1
02_0
06
Coc
oyam
, boi
led
5.4
12
2.8
96
02_0
07
Plan
tain
, rip
e, ra
w
0.8
7 1.
1 37
33
50
0 4
0.1
0.08
2
SD
or m
in-m
ax
1 0.
2
27-3
8
n
1
3 3
1 2
1 1
1 1
1
02_0
08
Plan
tain
, rip
e, b
oile
d 0.
8 7
0.9
23
31
237
2 0.
1 0.
08
2
02_0
09
Pota
to, r
aw
1.5
10
0.8
27
50
471
5 0.
3 0.
09
2 2
SD
or m
in-m
ax
1.
4-1.
6
41
7-52
5 3-
7
n
2
5 5
3 4
2 2
1 1
1 1
02_0
10
Pota
to, b
oile
d 1.
1 10
0.
8 25
47
37
7 4
0.3
0.08
2
2
02_0
11
Sw
eet p
otat
o, ra
w
1.2
45
1.9
16
50
330
11
0.4
0.20
2
2 S
D o
r min
-max
0.6
51
1.2
13-1
8 10
30
0-36
0 8
0.
13-0
.26
n
4 8
8 2
4 2
3 1
2 1
1 02
_012
S
wee
t pot
ato,
boi
led
0.8
42
1.7
14
47
264
9 0.
3 0.
18
2 2
02_0
13
Sw
eet p
otat
o, y
ello
w, r
aw
0.9
33
2.0
17
38
345
37
0.3
0.13
1
2 S
D o
r min
-max
0
0.0
n
1 2
2 1
1 1
1 1
1 1
1
02_0
14
Sw
eet p
otat
o, y
ello
w, b
oile
d 0.
6 31
1.
8 15
36
27
6 30
0.
3 0.
12
1 2
02_0
15
Taro
, tub
er, r
aw
1.2
51
1.2
33
88
591
11
0.2
0.17
1
S
D o
r min
-max
0
0
0
n
1
2 2
1 2
1 1
1 1
1
02_0
16
Taro
, tub
er, b
oile
d 1.
3 51
0.
9 21
83
28
0 6
0.2
0.17
1
29
Cod
eFo
odna
me
in E
nglis
h As
h(g
) C
a(m
g)
Fe (mg)
M
g(m
g)
P(m
g)
K(m
g)
Na
(mg)
Zn (m
g)
Cu
(mg)
S
e (m
cg)
I(m
cg)
07 M
eat a
nd p
oultr
y an
d th
eir p
rodu
cts
07_0
06
Pork
, mea
t, ap
prox
. 24%
fat,
raw
1.
2 10
2.
0 18
15
3 27
1 61
3.
2 0.
10
6 1
SD o
r min
-max
n
1 1
1 1
1 1
1 1
1 1
1
07_0
07
Rab
bit,
mea
t, ra
w
1.0
22
0.9
25
213
360
67
1.7
0.15
10
1
n
1 1
1 1
1
1 1
1 1
1 08
Egg
s an
d th
eir p
rodu
cts
08_0
01
Egg,
raw
1.
0 45
2.
4 11
17
8 14
1 14
1 1.
3 0.
08
11
53
SD
or m
in-m
ax
0.
1 5
0.3
72
12
11
n
5 8
8 1
7 4
4 1
1 1
1 09
Fis
h an
d th
eir p
rodu
cts
09_0
01
Anch
ovy,
fille
t, ra
w
1.4
147
3.3
41
174
383
104
1.7
0.21
37
n
1 1
1 1
1 1
1 1
1 1
09_0
02
Barr
acud
a, ra
w
1.1
25
1.0
16
0
S
D o
r min
-max
1.1-
1.4
25-2
7 0.
8-1.
0
160-
190
n
2 2
2
2
09_0
03
Mac
kere
l, sp
anis
h, ra
w
1.4
50
1.8
26
201
360
59
0.5
0.06
37
14
0 S
D o
r min
-max
1.3-
1.4
24-7
5 1.
0-2.
6
162-
240
n
2 2
2 1
2 1
1 1
1 1
1
09_0
04
Sard
ine,
raw
2.
3 42
2.
1 41
44
5 39
7 13
2 1.
5 0.
04
37
32
SD
or m
in-m
ax
1.
9-2.
6
n
2
1 1
1 1
1 1
1 1
1 1
09_0
05
Tuna
, raw
1.
5 28
1.
4 29
29
2 24
0 42
0.
6 0.
13
27
SD o
r min
-max
n
1 1
1 1
1 1
1 1
1
1
09_0
06
Whi
te g
roup
er, r
aw
1.4
33
1.3
35
188
511
56
1.3
0.05
39
SD
or m
in-m
ax
24-4
1 1.
2-1.
4
n
1
2 2
1 1
1 1
1 1
1
10 M
ilk a
nd th
eir p
rodu
cts
10_0
01
Milk
, cow
, who
le, r
aw
0.7
210
0.1
14
92
154
44
0.4
0.02
1
3 S
D o
r min
-max
0.1
166
0.1
12-1
6 3
150-
157
40-4
8
0.01
-0.0
2
n
6 6
5 2
3 2
2 1
2 1
1 10
_002
M
ilk, c
ow, p
owde
r, w
hole
5.
9 97
0 0.
7 11
3 69
7 11
50
376
4.0
0.21
9
35
SD
or m
in-m
ax
82
0.1
68
0-71
4 11
40-1
160
371-
380
n
1 3
3 1
2 2
2 1
1 1
1 10
_003
M
ilk, g
oat,
who
le, r
aw
0.8
133
0.1
14
103
185
45
4.0
0.02
S
D o
r min
-max
12
0-14
5 0.
0-0.
1 13
-14
n
1
2 2
2 1
1 1
1 1
28
Cod
eFo
odna
me
in E
nglis
h So
urce
/Bib
lioid
Ed
ible
co
nver
sion
fa
ctor
Ener
gy (k
cal)
kJ
Wat
er (g
) Pr
otei
n (g
) Fa
t (g
) C
arbo
hydr
ate
avai
labl
e (g
) Fi
bre
(g)
07 M
eat a
nd p
oultr
y an
d th
eir p
rodu
cts
07_0
06
Pork
, mea
t, ap
prox
. 24%
fat,
raw
12
P, 4
E, 1
6V, D
K7
1.00
(2
89)1
198
56.0
14
.5
23.5
4.
8 0.
0 S
D o
r min
-max
0
0 0
n
2
2 2
1
07_0
07
Rab
bit,
mea
t, ra
w
2B, D
K7
1.00
(1
42)5
95
70.6
20
.7
5.6
2.1
0.0
n
1
1
08 E
ggs
and
thei
r pro
duct
s 08
_001
Eg
g, ra
w
16V,
1E,
11E
, 1P,
2P,
12B
, 4E,
2B
, UK6
1.
00
(139
)578
76
.9
12.1
10
.1
0.0
0.0
SD
or m
in-m
ax
1.5
0.4
0.7
n
8
8 8
1
09 F
ish
and
thei
r pro
duct
s 09
_001
An
chov
y, fi
llet,
raw
2P
, FAO
, US
22
1.00
(1
23)5
18
73.8
18
.4
4.8
1.5
0.0
n
1
1 1
1
09_0
02
Barr
acud
a, ra
w
2P, F
AO
0.64
(8
1)34
2 79
.5
18.3
0.
6 0.
5 0.
0 S
D o
r min
-max
77
.8-7
9.5
0.
6-1.
1
n
2 1
2
1
09_0
03
Mac
kere
l, sp
anis
h, ra
w
16V,
2P,
US2
2, U
K6
0.71
(1
33)5
61
68.9
21
.1
2.8
5.9
0.0
SD
or m
in-m
ax
4.4
1.9
2.7-
2.8
n
3
3 2
1
09_0
04
Sard
ine,
raw
2P
, 11E
, FAO
, UK
6 0.
47
(106
)447
74
.6
19.6
2.
7 0.
9 0.
0 S
D o
r min
-max
74
.4-7
4.8
2.1
0.4
n
2
3 3
1
09_0
05
Tuna
, raw
11
E, F
AO
, UK
0.
58
(200
)837
62
.8
23.0
11
.5
1.3
0.0
SD
or m
in-m
ax
58.5
-67.
1 18
.9-2
7.0
10.0
-13.
0
n
2
2 2
1
09_0
06
Whi
te g
roup
er, r
aw
3B, F
AO, U
S22
0.
60
(87)
368
83.8
19
.4
1.1
0.0
0.0
SD
or m
in-m
ax
76.6
-91.
0 19
.2-1
9.5
1.0-
1.1
n
2
2 2
1 1
10 M
ilk a
nd th
eir p
rodu
cts
10_0
01
Milk
, cow
, who
le, r
aw
11E,
3B,
7B,
5B,
11E
, 8R
, 4E,
2P
1.00
(7
5)31
2 86
.3
3.7
4.6
4.7
0.0
SD
or m
in-m
ax
1.3
0.4
1.2
n
9
11
11
1
10_0
02
Milk
, cow
, pow
der,
who
le
5B, 1
1E, 4
E, D
K7
1.00
(4
92)2
058
4.5
25.3
26
.8
37.6
0.
0
SD
or m
in-m
ax
0.8
0.3
0.8
n
3
3 3
1
10_0
03
Milk
, goa
t, w
hole
, raw
2B
, 3B
, DK7
1.
00
(69)
286
87.5
3.
4 4.
4 4.
0 0.
0 S
D o
r min
-max
0 3.
8-4.
9
n
1 2
2
9
Cod
eFo
odna
me
in E
nglis
h V
it A
(m
cg)
Ret
inol
(m
cg)
ß-ca
rote
ne
equi
.(mcg
) V
it D
(m
cg)
Vit E
(m
g)
Thia
min
(m
g)
Rib
ofla
vin
(mg)
N
iaci
n(m
g)
Vit B
6 (m
g)
Fola
te
(mcg
) V
it B
12
(mcg
) V
it C
(m
g)
02 S
tarc
hy ro
ots
and
tube
rs
02_0
01
Cas
sava
, raw
1
0 6
0 0.
19
0.04
0.
05
0.7
0.09
24
1
31
SD
or m
in-m
ax
0 0
0.1
1
n
1 1
1 1
1 3
3 4
1 1
1 5
02_0
02
Cas
sava
, drie
d, ra
w
2 0
13
0 0.
41
0.12
0.
02
1.5
2.00
53
1
68
n
1 1
1 1
1 1
1 1
1 1
1 1
02_0
03
Cas
sava
, boi
led
1 0
6 0
0.20
0.
03
0.04
0.
5 0.
06
13
0 13
02
_004
C
assa
va fl
our
0
0
0.40
0.
07
0.04
1.
2 1.
57
52
4
SD
or m
in-m
ax
0.04
0.
01
0.5
n
1
1
1 3
3 3
1 1
1
02_0
05
Coc
oyam
, raw
0
0.10
0.
03
0.8
8
SD o
r min
-max
n
1
1
1 1
1
02_0
06
Coc
oyam
, boi
led
0
0.
07
0.02
0.
6
0
3 02
_007
Pl
anta
in, r
ipe,
raw
88
0
780
0 0.
20
0.05
0.
05
0.7
0.30
22
0
20
SD
or m
in-m
ax
45
-130
0.
6-0.
7
0 n
2
1
1 1
1 1
2 1
1 1
2
02_0
08
Plan
tain
, rip
e, b
oile
d 83
0
739
0 0.
21
0.04
0.
04
0.5
0.22
12
0
8
02_0
09
Pota
to, r
aw
2 0
10
0 0.
06
0.09
0.
18
1.2
0.28
21
0
16
SD o
r min
-max
0.02
0.
25
0.2
0.26
-0.3
1 20
-22
6
n
1
1 1
2 3
3 3
2 2
1 3
02_0
10
Pota
to, b
oile
d 2
0 9
0 0.
06
0.07
0.
15
0.8
0.20
11
0
11
02_0
11
Sw
eet p
otat
o, ra
w
876
0 59
50
0 1.
50
0.09
0.
05
0.6
0.20
32
0
22
SD
or m
in-m
ax
38
2
4000
-790
0
0.
01
0.01
0.
1 0.
13-0
.27
12-5
2
7 n
3
2
1 1
5 5
5 2
2 1
5
02_0
12
Sw
eet p
otat
o, b
oile
d 78
9
5355
0
1.50
0.
07
0.04
0.
4 0.
14
16
0 15
02_0
13
Sw
eet p
otat
o, y
ello
w, r
aw
209
12
55
0 0.
19
0.09
0.
04
0.7
0.08
16
0
37
SD o
r min
-max
n
1
1 1
1 1
1 1
1 1
1 1
02_0
14
Sw
eet p
otat
o, y
ello
w, b
oile
d 18
8 0
1130
0
0.19
0.
07
0.03
0.
5 0.
06
8 0
26
02_0
15
Taro
, tub
er, r
aw
4 0
23
0 1.
19
0.10
0.
03
0.8
0.24
22
0
8 SD
or m
in-m
ax
n
1
1 1
1 1
1 1
1 1
1 1
1 02
_016
Ta
ro, t
uber
, boi
led
4 0
21
0 1.
25
0.07
0.
02
0.6
0.18
12
0
3
10
Cod
eFo
odna
me
in E
nglis
h So
urce
/Bib
lioid
E
dibl
e co
nver
sion
fa
ctor
Ener
gy
(kca
l) kJ
W
ater
(g)
Prot
ein
(g)
Fat
(g)
Car
bohy
drat
e av
aila
ble
(g)
Fibr
e (g
)
02 S
tarc
hy ro
ots
and
tube
rs
02_0
17
Wat
er y
am, r
aw
2P, 3
B, U
S22
0.
81
(134
)566
63
.0
2.5
0.1
28.6
4.
1 S
D o
r min
-max
2.3-
2.6
0.1-
0.2
n
1
2 2
1
02_0
18
Wat
er y
am, t
uber
, boi
led
cal
c. fr
om w
ater
yam
, raw
1.
00
(141
)596
61
.1
2.6
0.2
30.1
4.
3
02_0
19
Yam
tube
r, ra
w
1P, 2
P, 3
P, 2
B, 4
E, U
S22
0.
81
(128
)542
64
.9
2.0
0.3
27.5
4.
1 S
D o
r min
-max
2.
9 0.
2 0.
2
n
4 5
4
1
02_0
20
Yam
tube
r, bo
iled
calc
. fro
m y
am tu
ber,
raw
1.
00
(101
)429
70
.0
1.7
0.3
21.7
2.
8 03
Leg
umes
and
thei
r pro
duct
s 03
_001
Ba
mba
ra g
roun
dnut
, drie
d, ra
w
1E, 2
P, F
AO, 2
E
1.00
(3
71)1
566
9.2
20.2
6.
2 56
.3
[4.8
] S
D o
r min
-max
8.
0-10
.4
19.2
-21.
1 5.
8-6.
5
n
2
2 2
1
03_0
02
Bam
bara
gro
undn
ut, s
eeds
, red
, drie
d, ra
w
2E, 1
E, 1
P
1.00
(3
76)1
588
8.1
18.4
5.
5 60
.8
[4.8
] n
1 1
1
1
03_0
03
Bam
bara
gro
undn
ut, s
eeds
, whi
te, d
ried,
raw
2E
, 1E,
1P
1.00
(3
80)1
606
7.9
20.0
6.
5 58
.0
[4.8
] n
1 1
1
1
03_0
04
Cow
pea,
drie
d, ra
w
1P, 1
E, 1
2B, 9
B, 3
P, 2
P, U
S22
1.
00
(335
)141
8 10
.4
21.1
1.
2 54
.7
10.6
SD
or m
in-m
ax
0.8
4.7
0.1
n
5
7 7
1
03_0
05
Cow
pea,
seed
s,w
hole
,drie
d,bl
ack
2E
1.00
(3
22)1
361
12.9
17
.7
1.6
53.9
10
.6
n
1
1
03_0
06
Cow
pea,
seed
s,w
hole
,drie
d,w
hite
2E
1.
00
(338
)143
0 9.
2 21
.6
1.8
53.6
10
.6
n
1
1 1
03_0
07
Cow
pea,
boi
led
calc
. fro
m c
owpe
a, d
ried,
raw
1.
00
(137
)579
63
.4
8.6
0.5
22.3
4.
3
03_0
08
Soya
bea
n, d
ried,
raw
2P
, 1E,
2E,
UK6
1.
00
(397
)166
1 8.
7 33
.2
16.6
20
.8
15.7
S
D
1.5
0.6
3.4
n
3
3 3
1
04 V
eget
able
s an
d th
eir p
rodu
cts
04_0
01
Baob
ab, l
eave
s, ra
w
3B, 6
B, 2
P, 1
1E, 1
0E
1.00
(7
4)31
4 78
.3
3.9
0.3
12.8
[2
.5]
SD
or m
in-m
ax
2.5
0.2
0.0
2.
2-2.
8 n
4 5
3
2
04_0
02
Baob
ab, l
eave
s, d
ried,
raw
2P
, 1E,
11E
1.
00
(321
)135
6 10
.3
12.8
3.
2 56
.1
[8.4
] S
D o
r min
-max
1.
4 1.
6 0.
5
n
3 3
3
1
04_0
03
Bean
, raw
10
E, 5
B, 2
B, 1
2B
0.83
(3
2)13
4 90
.7
2.4
0.2
3.9
2.5
SD
or m
in-m
ax
1.1
0.6
0.02
1.9-
3.1
n
4
4 3
2
27
Cod
eFo
odna
me
in E
nglis
h V
it A
(m
cg)
Ret
inol
(m
cg)
ß-ca
rote
ne
equi
.(mcg
) V
it D
(m
cg)
Vit
E
(mg)
Th
iam
in
(mg)
R
ibof
lavi
n (m
g)
Nia
cin
(mg)
V
it B
6 (m
g)
Fola
te
(mcg
) Vi
t B12
(m
cg)
Vit
C
(mg)
06 N
uts,
see
ds a
nd th
eir p
rodu
cts
06_0
10
Gro
undn
ut, d
ried,
raw
2
0 14
0
10.0
9 1.
00
0.13
15
.4
0.59
11
0 0
1 S
D o
r min
-max
12-1
5
0.
79-1
.20
0.12
-0.1
3 0.
0
n
1
2
1 1
2 2
2 1
1 0
1
06_0
11
Gro
undn
ut, s
eeds
, drie
d, ro
se, r
aw
0
10.0
9 1.
00
0.13
15
.4
0.59
11
0 0
1 n
1 1
1 1
1 1
1 1
1
06_0
12
Gro
undn
ut, s
eeds
, drie
d, re
d, ra
w
0
10.0
9 1.
00
0.13
15
.4
0.59
11
0 0
1 n
1 1
1 1
1 1
1 1
1
06_0
13
Mel
on s
eeds
, raw
Tr
0
Tr
0
0.06
0.
64
1.5
58
0
SD
or m
in-m
ax
0.01
-0.1
0 0.
12-1
.15
1.4-
1.5
n
1 1
1 1
2
2 2
1
1
06_0
14
Nitt
a tre
e, fe
rmen
ted
seed
s 12
0.
82
0.56
3.
0
5
SD o
r min
-max
0.
55
0.64
n
1
3
3 1
1
06_0
15
Ses
ame
seed
s, ra
w
5
30
0.68
0.
19
3.4
Tr
n
1
1
1 1
06_0
16
Shea
nut
, see
d ke
rnel
, drie
d, ra
w
0.
52
n
06_0
17
Palm
nut
s, ra
w
SD o
r min
-max
n
07 M
eat a
nd p
oultr
y an
d th
eir p
rodu
cts
07_0
01
Beef
live
r, ra
w
495
780
180
1
0.06
0.
36
5.7
1.08
29
0 59
71
S
D o
r min
-max
180-
810
5.2-
6.2
n
2 1
1 1
1
1 2
1 1
1 2
07_0
02
Beef
, mea
t, ap
prox
. 20%
fat,
raw
16
16
0
0.07
0.
19
5.8
0.37
8
2 1
SD
or m
in-m
ax
0.06
-0.0
7 0.
02-0
.36
n
1 1
0
2
2 1
1 1
1 1
07_0
03
Chi
cken
, fle
sh o
nly,
raw
12
12
Tr
0
0.22
0.
09
0.16
8.
4 0.
45
10
Tr
Tr
SD
or m
in-m
ax
0.08
-0.1
0 0.
15-0
.16
7.7-
9.0
n
1 1
1 1
1 2
2 2
1 1
1 1
07_0
04
Lam
b, m
eat n
ot s
peci
fied,
raw
10
10
Tr
1
0.19
0.
01
0.02
3.
1 0.
19
1 2
0
SD o
r min
-max
n
1 1
1 1
1 1
1 1
1 1
1 1
07_0
05
Pork
, mea
t, ap
prox
. 40%
fat,
raw
0
0
0
0.89
0.
18
3.4
0.01
0
1 0
SD o
r min
-max
2.
8-4.
0
n
1
1
1
1 1
2 1
1 1
1
26
Cod
eFo
odna
me
in E
nglis
h A
sh
(g)
Ca
(mg)
Fe (m
g)
Mg
(mg)
P
(mg)
K
(mg)
N
a(m
g)
Zn (mg)
C
u(m
g)
Se
(mcg
) I
(mcg
)
06 N
uts,
see
ds a
nd th
eir p
rodu
cts
06_0
10
Gro
undn
ut, d
ried,
raw
2.
4 53
4.
3 18
5 41
5 67
0 2
1.9
0.42
3
20
SD
or m
in-m
ax
2.
3-2.
5 13
2.
4
409-
420
n
2 3
3 1
2 1
1 1
1 1
1
06_0
11
Gro
undn
ut, s
eeds
, drie
d, ro
se, r
aw
2.2
34
3.7
195
336
711
3.
7 1.
12
n
1 1
1 1
1 1
1
06_0
12
Gro
undn
ut, s
eeds
, drie
d, re
d, ra
w
2.3
44
2.3
193
335
791
2.
8 1.
04
n
1 1
1 1
1 1
1
1
06_0
13
Mel
on s
eeds
, raw
3.
7 80
6.
1 51
0 86
7 64
8 99
4.
0 2.
39
SD
or m
in-m
ax
80
1.1
75
5-97
8
n
1 3
3 1
2 1
1 1
1
06_0
14
Nitt
a tre
e, fe
rmen
ted
seed
s 2.
5 42
6 22
.2
94
243
317
10
3.5
1.44
SD
or m
in-m
ax
243
11.4
-33.
0 30
-140
22
5-26
0 84
-550
2.0-
5.0
n
1 3
2 2
2 2
1 2
1
06_0
15
Sesa
me
seed
s, ra
w
5.4
1150
15
.5
68
5
n
1
1 1
1
06_0
16
Shea
nut
, see
d ke
rnel
, drie
d, ra
w
3.3
10
3.8
12
4
n
06_0
17
Palm
nut
s, ra
w
0.9
39
5.0
65
S
D o
r min
-max
0 0
0
n
1
2 2
1
07 M
eat a
nd p
oultr
y an
d th
eir p
rodu
cts
07_0
01
Beef
live
r, ra
w
1.4
8 9.
7 13
1 36
0 31
3 69
3.
0 0.
50
40
SD
or m
in-m
ax
1.
3-1.
4 0.
5 0.
55
0
n
2 4
4 1
2 1
1 1
1 0
07_0
02
Beef
, mea
t, ap
prox
. 20%
fat,
raw
1.
0 10
2.
4 28
19
4 30
0 70
2.
2 0.
16
8 1
SD
or m
in-m
ax
0
2 2.
1
0
n
2 3
3 1
2 1
1 1
1 1
1
07_0
03
Chi
cken
, fle
sh o
nly,
raw
1.
0 12
1.
2 25
20
1 30
0 76
1.
0 0.
04
12
Tr
SD
or m
in-m
ax
0.
0 2
0.2
9
n
2 4
4 1
3 1
1 1
1 1
1
07_0
04
Lam
b, m
eat n
ot s
peci
fied,
raw
1.
0 9
2.3
20
124
250
90
3.1
0.07
4
6
SD
or m
in-m
ax
0.
0 8-
10
2.0-
2.5
10
0-14
8
n
2
2 2
1 2
1 1
1 1
1 1
07_0
05
Pork
, mea
t, ap
prox
. 40%
fat,
raw
1.
0 11
1.
9 12
16
3 30
6 61
3.
2 0.
09
6 1
SD
or m
in-m
ax
0.
0 0.
5 0.
1
22
n
3 4
4 1
4 1
1 1
1 1
1
11
Cod
eFo
odna
me
in E
nglis
h A
sh
(g)
Ca
(mg)
Fe (m
g)
Mg
(mg)
P
(mg)
K
(mg)
N
a(m
g)
Zn (mg)
C
u(m
g)
Se
(mcg
) I
(mcg
) 02
Sta
rchy
root
s an
d tu
bers
02
_017
W
ater
yam
, raw
1.
7 20
1.
1 55
70
73
5 8
3.0
0.22
1
SD o
r min
-max
12
-27
0.5-
1.7
n1
2 2
1 1
1 1
1 1
1
02_0
18
Wat
er y
am, t
uber
, boi
led
1.8
20
0.9
35
66
348
5 2.
4 0.
22
1
02_0
19
Yam
tube
r, ra
w
1.3
23
1.3
17
48
758
8 0.
2 0.
07
1
SD o
r min
-max
19
0.
3
6
n
1 5
5 1
3 1
1 1
1 1
02_0
20
Yam
tube
r, bo
iled
0.8
23
1.0
11
45
359
5 0.
2 0.
07
1
03 L
egum
es a
nd th
eir p
rodu
cts
03_0
01
Bam
bara
gro
undn
ut, d
ried,
raw
3.
4 90
4.
4 18
2 21
9 13
29
2.
2 0.
73
SD
or m
in-m
ax
3.
0-3.
8 0
4.0-
4.7
n2
2 2
1 1
1
1 1
03_0
02
Bam
bara
gro
undn
ut, s
eeds
, red
, drie
d, ra
w
3.2
35
1.3
178
272
1291
2.0
0.64
n
1 1
1 1
1 1
1
1
03_0
03
Bam
bara
gro
undn
ut, s
eeds
, whi
te, d
ried,
raw
3.
1 50
1.
9 18
5 30
9 13
67
2.
4 0.
82
n1
1 1
1 1
1
1 1
03_0
04
Cow
pea,
drie
d, ra
w
3.3
84
7.8
41
384
1724
18
8.
0 0.
08
8
SD o
r min
-max
0.5
15
2.7
12
n
3 7
7 1
5 1
1 1
1 1
03_0
05
Cow
pea,
seed
s,w
hole
,drie
d,bl
ack
3.3
76
6.8
202
390
1378
4.0
0.60
n
03_0
06
Cow
pea,
seed
s,w
hole
,drie
d,w
hite
3.
2 92
6.
2 19
8 37
5 13
08
4.
4 0.
90
n
03_0
07
Cow
pea,
boi
led
1.3
29
2.7
14
141
528
6 2.
9 0.
02
3
03_0
08
Soy
a be
an, d
ried,
raw
4.
9 24
7 8.
3 24
5 44
4 17
89
5 4.
7 1.
48
14
6 S
D
0.
1 72
3.
2
195
n3
3 3
1 3
1 1
1 1
1 1
04 V
eget
able
s an
d th
eir p
rodu
cts
04_0
01
Bao
bab,
leav
es, r
aw
2.3
313
2.6
26
83
0.8
0.18
SD o
r min
-max
0.9
137
0.5
65
-100
0.
6-1.
0
n3
5 3
1 2
2 1
04_0
02
Bao
bab,
leav
es, d
ried,
raw
9.
3 24
64
15.0
10
7 18
8 14
9
3.3
0.75
SD
or m
in-m
ax
0.
6 41
2
11
8
n3
3 1
3
1
1 1
04_0
03
Bea
n, ra
w
0.6
54
1.0
25
43
235
3 0.
3 0.
08
14
3 SD
or m
in-m
ax
12
0.2
22-2
8 10
22
6-24
3 2-
4 0.
2-0.
3
n1
4 4
2 3
2 2
2 1
1 1
12
Cod
eFo
odna
me
in E
nglis
h Vi
t A
(mcg
) R
etin
ol
(mcg
) ß-
caro
tene
eq
ui.(m
cg)
Vit
D
(mcg
) V
it E
(m
g)
Thia
min
(m
g)
Rib
ofla
vin
(mg)
N
iaci
n(m
g)
Vit
B6
(mg)
Fo
late
(m
cg)
Vit B
12
(mcg
) Vi
t C
(mg)
02 S
tarc
hy ro
ots
and
tube
rs
02_0
17
Wat
er y
am, r
aw
6
0
0.30
0.
05
0.03
0.
5 0.
26
21
0 15
SD
or m
in-m
ax
n
1
1 1
1 1
1 1
1 1
1 02
_018
W
ater
yam
, tub
er, b
oile
d 6
0 0.
31
0.04
0.
02
0.4
0.19
11
0
6 02
_019
Ya
m tu
ber,
raw
2
17
0
0.51
0.
40
0.08
0.
6 0.
32
21
0 13
S
D o
r min
-max
2
8-25
0.
61
0.10
0.
2
9 n
4
2
1 1
3 3
4 1
1 1
3 02
_020
Ya
m tu
ber,
boile
d 2
16
0
0.54
0.
29
0.06
0.
4 0.
23
11
0 5
03 L
egum
es a
nd th
eir p
rodu
cts
03_0
01
Bam
bara
gro
undn
ut, d
ried,
raw
5
30
0.
30
0.10
2.
1
1 SD
or m
in-m
ax
n
1
1
1
1 1
1
03_0
02
Bam
bara
gro
undn
ut, s
eeds
, red
, drie
d, ra
w
0.
30
0.10
2.
1
1 n
1 1
1
1
03_0
03
Bam
bara
gro
undn
ut, s
eeds
, whi
te, d
ried,
raw
0.30
0.
10
2.1
1
n
1
1 1
1
03_0
04
Cow
pea,
drie
d, ra
w
7 0
41
0 0.
39
0.58
0.
15
2.9
0.51
35
9 0
1
SD
or m
in-m
ax
4
12
-70
0.37
0.
05
0.9
1
n
4 1
2 1
4
4 5
1 1
1 4
03_0
05
Cow
pea,
seed
s,w
hole
,drie
d,bl
ack
0
0.39
0.
72
0.18
3.
6 0.
64
446
1
n
03_0
06
Cow
pea,
seed
s,w
hole
,drie
d,w
hite
0.
39
0.51
0.
13
2.6
0.45
31
8
1 n
03_0
07
Cow
pea,
boi
led
3
17
0.
14
0.15
0.
04
0.8
0.15
73
0
0
03_0
08
Soya
bea
n, d
ried,
raw
9
0 55
0
0.
70
0.30
2.
0 0.
38
370
0 Tr
S
D
n
1
1 1
1
1 1
1 1
1 1
1 04
Veg
etab
les
and
thei
r pro
duct
s 04
_001
Ba
obab
, lea
ves,
raw
45
0
2700
3.50
0.
03
0.04
1.
9
52
SD o
r min
-max
0
n
1
1
1 1
1 1
2
04_0
02
Baob
ab, l
eave
s, d
ried,
raw
15
28
91
70
37
.33
0.32
1.
01
7.6
18
7 S
D o
r min
-max
0.
13-0
.50
0.82
-1.2
0
n
1
1
1 2
2 1
1
04_0
03
Bean
, raw
54
0
321
0 0.
28
0.08
0.
10
0.7
0.20
75
0
18
SD
or m
in-m
ax
3
20
0.24
-0.3
2
0.14
-0.2
6 70
-79
16
-19
3
n
1
3 1
2 1
1 1
2 2
2
25
Cod
eFo
odna
me
in E
nglis
h So
urce
/Bib
lioid
E
dibl
e co
nver
sion
fa
ctor
Ene
rgy
(kca
l) kJ
W
ater
(g)
Prot
ein
(g)
Fat
(g)
Car
bohy
drat
e av
aila
ble
(g)
Fibr
e (g
)
06 N
uts,
see
ds a
nd th
eir p
rodu
cts
06_0
10
Gro
undn
ut, d
ried,
raw
12
B, 3
B, 1
1E, F
AO, U
K6
1.00
(5
78)2
437
7.2
24.1
45
.0
18.5
6.
2 S
D o
r min
-max
6.
5-7.
8 1.
3 4.
9
n
2 3
3
1
06_0
11
Gro
undn
ut, s
eeds
, drie
d, ro
se, r
aw
2E, U
K6, c
alc.
from
gro
undn
ut d
ried,
raw
1.
00
(567
)235
4 6.
2 23
.4
43.2
17
.4
7.7
n
1
1 1
1
06_0
12
Gro
undn
ut, s
eeds
, drie
d, re
d, ra
w
2E, U
K6, c
alc.
from
gro
undn
ut d
ried,
raw
1.
00
(577
)239
2 5.
1 24
.8
45.1
13
.3
9.4
n
1
1 1
1
06_0
13
Mel
on s
eeds
, raw
3P
,1P,
2P
, 3P,
UK6
1.
00
(609
)252
3 6.
4 27
.5
49.7
11
.3
[3.2
]
SD
or m
in-m
ax
0.7
1.9
2.3
2.
4-4.
0
n
3
3 3
2
06_0
14
Nitt
a tre
e, fe
rmen
ted
seed
s 3B
, 4R
, 1E,
FA
O
1.00
(4
84)2
015
10.5
36
.8
30.1
12
.8
[7.4
]
SD
or m
in-m
ax
6.9-
14.0
35
.0-3
8.5
29.0
-31.
2
n
2
2 2
1
06_0
15
Sesa
me
seed
s, ra
w
2P, F
AO
1.00
(6
00)2
488
4.4
18.5
49
.4
18.6
[3
.7]
n
1
1 1
1 1
06_0
16
Shea
nut
, see
d ke
rnel
, drie
d, ra
w
2P, F
AO
(5
72)2
372
5.7
6.0
43.8
35
.5
[5.7
] n
1 1
1
06_0
17
Palm
nut
s, ra
w
1P, 2
P
(502
)207
2 30
.0
1.8
46.8
16
.2
[4.3
]
SD
or m
in-m
ax
0 0
0
n
2
2 2
1
07 M
eat a
nd p
oultr
y an
d th
eir p
rodu
cts
07_0
01
Beef
live
r, ra
w
2P, 1
2B, 2
B, 4
E, U
S22
1.00
(1
33)5
60
71.1
19
.1
4.5
3.8
0.0
SD
or m
in-m
ax
1.9
0.3
0.3
n
3
4 4
1
07_0
02
Beef
, mea
t, ap
prox
. 20%
fat,
raw
11
1E, 1
E, 3
B, D
K7
1.00
(2
44)1
013
63.1
17
.9
19.2
0.
0 0.
0
SD
or m
in-m
ax
63.0
-63.
1 0.
6 2.
5
n
2
3 3
1
07_0
03
Chi
cken
, fle
sh o
nly,
raw
1P
, 2B,
1E,
16V
, DK7
1.
00
(136
)571
72
.5
20.6
6.
0 0.
0 0.
0
SD
or m
in-m
ax
0.6
1.3
1.4
n
4
4 4
1
07_0
04
Lam
b, m
eat n
ot s
peci
fied,
raw
12
B, 1
1E, U
K6
1.00
(2
17)9
01
65.4
17
.2
16.5
0.
0 0.
0
SD
or m
in-m
ax
60.7
-70.
0 16
.9-1
7.5
11.5
-21.
4
n
2 2
2
1
07_0
05
Pork
, mea
t, ap
prox
. 40%
fat,
raw
12
P, 4
E, 1
6V, D
K7
1.00
(4
05)1
671
47.1
12
.6
39.4
0.
0 0.
0
SD
or m
in-m
ax
1.9
0.3
2.3
n
4
4 4
0 1
24
Cod
eFo
odna
me
in E
nglis
h V
it A
(m
cg)
Ret
inol
(m
cg)
ß-ca
rote
ne
equi
.(mcg
) V
it D
(m
cg)
Vit
E
(mg)
Th
iam
in
(mg)
R
ibof
lavi
n (m
g)
Nia
cin
(mg)
Vi
t B6
(mg)
Fo
late
(m
cg)
Vit B
12
(mcg
) Vi
t C
(mg)
05 F
ruits
and
thei
r pro
duct
s
05_0
20
Tam
arin
d, fr
uit p
ulp,
raw
2
10
0.
24
0.07
0.
5
10
SD
or m
in-m
ax
0.18
-0.3
0 0.
05-0
.09
0.4-
0.6
9-
10
n
1
1
2
2 2
2
05_0
21
Tam
arin
d, fr
uit,
drie
d, ra
w
10
60
0.
95
0.28
0.
9 0.
07
38
SD o
r min
-max
0.
30-1
.80
n
1
1
1
1 2
1
1
05_0
22
Wat
erm
elon
, fru
it, ra
w
62
0 36
9 0
0.10
0.
03
0.04
0.
2 0.
09
4 0
7 S
D o
r min
-max
22
13
0
0.
01
0.02
0.
05
0.07
-0.1
0 4-
5
3 n
3
1 3
1 1
4 4
3 2
2 1
4 06
Nut
s, s
eeds
and
thei
r pro
duct
s 06
_001
C
ashe
w n
ut, r
aw
10
0 60
0
0.78
0.
64
0.26
1.
8 0.
45
46
5
SD
or m
in-m
ax
0.63
-0.6
5 0.
25-0
.26
1.6-
2.0
0.42
-0.4
9 25
-67
n
1 1
1 1
1 2
2 2
2 2
1
06_0
02
Coc
onut
, raw
0
0 0
0 0.
73
0.06
0.
01
0.5
0.06
30
0
2
SD
or m
in-m
ax
0.05
-0.0
6 0.
01-0
.02
0.4-
0.6
n
1 1
1 1
1 2
2 2
1 1
0 1
06_0
03
Coc
onut
, mat
ure
kern
el, f
resh
, raw
0
0 0
0 0.
73
0.04
0.
02
0.5
0.05
26
0
2 S
D o
r min
-max
0.
01
0.00
0.
1 0.
01
0 0
0.4
n
1 1
1 1
1 6
6 6
4 2
2 6
06_0
04
Coc
onut
, im
mat
ure
kern
el, f
resh
, ra
w
0 0
0
0.
09
0.08
0.
6 0.
02
2
7
SD
or m
in-m
ax
0.07
-0.1
0 0.
05-0
.10
0.5-
0.6
0.00
6-
8 n
1
1 1
2 2
2 2
1
2
06_0
05
Coc
onut
, ker
nel,
drie
d, ra
w
0 0
0 0
1.20
0.
08
0.08
0.
9 Tr
9
0 1
SD
or m
in-m
ax
0 0
0
n
1
1 2
1 1
2 2
2 1
1 1
2 06
_006
C
ocon
ut m
ilk
0 0
0 0
0.70
0.
03
0.03
0.
6 0.
03
14
1
SD o
r min
-max
0
n
1 1
1 1
1 1
1 1
1 1
2
06_0
07
Coc
onut
wat
er
0 0
0 0
0.00
0.
03
0.07
0.
1 0.
03
3 0
2
SD
or m
in-m
ax
0 0
0.00
0.
00
0.0
0.00
0
n
1 1
2 1
1 2
2 2
2 1
1 2
06_0
08
Dik
anut
, ker
nel,
raw
0.18
0.
09
0.7
SD
or m
in-m
ax
0.16
-0.2
0 0.
08-0
.10
0
n
2
2 2
06_0
09
Fals
e se
sam
e se
eds,
raw
0.60
0.
24
1.1
n
1 1
1
13
Cod
eFo
odna
me
in E
nglis
h So
urce
/Bib
lioid
E
dibl
e co
nver
sion
fa
ctor
Ene
rgy
(kca
l) kJ
W
ater
(g)
Prot
ein
(g)
Fat
(g)
Car
bohy
drat
e av
aila
ble
(g)
Fibr
e (g
)
04 V
eget
able
s an
d th
eir p
rodu
cts
04_0
04
Bus
h ok
ro le
aves
, raw
4E
, 10E
, 2P,
3B
0.
80
(58)
244
84.4
4.
6 0.
5 8.
4 [0
.5]
SD
or m
in-m
ax
3.7
0.1
0.3-
0.7
n
3
4 2
1
04_0
05
Cab
bage
, raw
2P
, 11E
, UK
6, U
S22
0.77
(2
6)10
8 91
.7
1.6
0.1
3.4
2.5
SD
or m
in-m
ax
91.4
-92.
0 1.
5-1.
7 0.
0
n
2 2
2
1 04
_006
C
arro
t, ra
w
5B, 3
B, 2
B, 2
P, 1
1E, 1
0E, 4
E, 1
E
0.70
(3
5)14
7 88
.8
1.0
0.3
5.6
3.1
SD
or m
in-m
ax
0.7
0.2
0.3
2.
6-3.
6
n
6
8 7
2
04_0
07
Car
rot,
boile
d ca
lc. f
rom
raw
car
rot,
raw
1.
00
(33)
140
88.2
0.
9 0.
3 5.
3 3.
0 04
_008
C
assa
va, f
resh
leav
es, r
aw
9B, 2
P, 6
B, 1
2B, 1
1E, 3
B, F
AO
0.80
(9
8)41
3 73
.8
7.4
0.9
13.5
[3
.2]
SD
or m
in-m
ax
3.8
0.6
0.3
3.
0-3.
4
n
4
6 6
2
04_0
09
Coc
oyam
leav
es, r
aw
3P, 2
P, 4
E
0.80
(3
4)14
3 90
.8
3.3
0.6
3.0
[1.8
]
SD
or m
in-m
ax
2.9
1.1
0.4
1.
7-1.
8
n
3
3 3
2
04_0
10
Cow
pea,
leav
es, r
aw
3B, 1
0E, 1
1E, 9
B
0.80
(4
4)18
7 86
.6
4.7
0.3
4.7
[2.0
]
SD
or m
in-m
ax
85.0
-88.
2 0.
1 0.
0
n
2
3 2
1
04_0
11
Dru
mst
ick
tree,
fres
h le
aves
, raw
10
E, 6
B, 8
B, 3
B
0.80
(9
4)39
7 74
.8
8.3
0.6
[13.
8]
SD
or m
in-m
ax
0.2
0.2
0.0
n
3
4 3
04_0
12
Egg
plan
t, ra
w
11E,
3B,
5B,
2B
, 2P,
UK
6, U
S22
0.
81
(28)
116
91.7
1.
1 0.
2 4.
0 2.
6
SD
or m
in-m
ax
0.0
0.1
0.1
2.
4-2.
8
n
4
5 5
2
04_0
13
Egg
plan
t, le
aves
, raw
11
E, 2
P 0.
80
(44)
183
86.9
4.
3 0.
7 3.
9 [2
.3]
SD
or m
in-m
ax
86.4
-87.
4 3.
9-4.
6 0.
4-1.
0
n
2
2 2
1
04_0
14
Fals
e se
sam
e le
aves
, drie
d, ra
w
2E, 2
P, F
AO
1.00
(2
86)1
211
13.6
17
.7
2.6
45.3
[5
.6]
SD
or m
in-m
ax
11.8
-15.
4 14
.2-2
1.1
1.6-
3.6
n
2
2 2
1
04_0
15
Gar
lic, r
aw
11E,
5B,
2B
0.
79
(136
)575
63
.7
6.1
0.2
25.8
3.
0 S
D o
r min
-max
0.
4 0.
9 0.
2
n
3
3 3
1
04_0
16
Leav
es o
f ros
elle
, raw
9B
, 6B,
12B
, 10E
, 11E
, 11B
, FA
O
0.80
(4
2)17
6 87
.9
2.7
0.2
6.4
[1.6
] S
D o
r min
-max
3.
3 0.
7 0.
1
n
4
5 4
1
14
Cod
eFo
odna
me
in E
nglis
h A
sh
(g)
Ca
(mg)
Fe
(m
g)
Mg
(mg)
P
(mg)
K
(mg)
N
a(m
g)
Zn (mg)
C
u (m
g)
Se
(mcg
) I
(mcg
)
04 V
eget
able
s an
d th
eir p
rodu
cts
04_0
04
Bush
okr
o le
aves
, raw
1.
6 29
2 5.
0 22
31
1
4.
7 0.
16
SD
or m
in-m
ax
83
2.0
12
2-50
0
0.
4-9.
0
n
1 4
4 1
2
2
1
04_0
05
Cab
bage
, raw
0.
8 35
0.
6 10
34
1
13
0.2
0.02
1
S
D o
r min
-max
0.7-
0.8
24-4
6 0.
5-0.
7 8-
12
28-4
0
0.
2-0.
3 0.
00
0-1
n
2 2
2 2
2 1
1 2
2 2
04_0
06
Car
rot,
raw
1.
3 35
0.
9 12
42
27
1 39
0.
8 0.
06
1 19
S
D o
r min
-max
1.0-
1.5
7 0.
6 2
18
65
21
1.0
0.05
-0.0
7
n
2 8
8 3
6 3
3 3
2 1
1
04_0
07
Car
rot,
boile
d 0.
9 35
0.
7 8
40
129
23
0.6
0.06
1
20
04_0
08
Cas
sava
, fre
sh le
aves
, raw
1.
3 22
3 5.
6 17
79
5.
0 0.
16
SD
or m
in-m
ax
0.
8 13
5 3.
1
43
n
4 6
4 1
4
1
1
04_0
09
Coc
oyam
leav
es, r
aw
1.1
188
4.3
22
0
SD
or m
in-m
ax
0.
0 19
3 4.
0
52-3
88
n
2 3
3
2
04_0
10
Cow
pea,
leav
es, r
aw
1.7
272
4.5
26
61
0.6
0.07
SD
or m
in-m
ax
15
2.3
0 58
-63
n
1 3
3 1
2
1
1
04_0
11
Dru
mst
ick
tree,
fres
h le
aves
, raw
2.
5 55
4 11
.5
30
2.
0 0.
21
SD
or m
in-m
ax
0.
0 27
0.
5
1.
1-2.
8
n
2 4
4 1
2
1
04_0
12
Eggp
lant
, raw
0.
6 12
0.
9 12
24
23
5 3
1.6
0.05
4
1
SD
or m
in-m
ax
0.
0 2
0.5
3 4
30
1 0.
1-0.
3 0.
00-0
.09
n
2 5
5 3
4 3
3 2
2 1
1
04_0
13
Eggp
lant
, lea
ves,
raw
2.
0 27
2 11
.3
33
2
S
D o
r min
-max
1.9-
2.0
254-
290
7.1-
15.5
38-6
25
n
2 2
2
2
04_0
14
Fals
e se
sam
e le
aves
, drie
d, ra
w
15.3
13
11
128.
8 50
1 28
4 17
98
4.
2 2.
19
SD
or m
in-m
ax
11
.5-1
9.0
1021
-160
0 12
4-13
4
250-
319
n
2 2
2 1
2 1
1
1
04
_015
G
arlic
, raw
1.
2 36
1.
5 21
15
4 44
6 17
0.
6 0.
15
0 0
SD
or m
in-m
ax
3 0.
2
35
n
1 3
3 1
3 1
1 1
1 1
1 04
_016
Le
aves
of r
osel
le, r
aw
1.2
174
3.0
8 54
20
8 0
0.0
0.01
S
D o
r min
-max
0.4
36
2.0
36
n
3
6 5
1 4
1 1
1 1
23
Cod
eFo
odna
me
in E
nglis
h A
sh
(g)
Ca
(mg)
Fe (m
g)
Mg
(mg)
P
(mg)
K
(mg)
N
a(m
g)
Zn (mg)
C
u(m
g)
Se(m
cg)
I(m
cg)
05 F
ruits
and
thei
r pro
duct
s 05
_020
Ta
mar
ind,
frui
t pul
p, ra
w
1.0
60
0.7
19
61
308
3
SD
or m
in-m
ax
59-6
0
n1
2 1
1 1
1 1
05_0
21
Tam
arin
d, fr
uit,
drie
d, ra
w
2.4
151
2.5
68
119
725
3.
9 0.
37
SD o
r min
-max
12
2-16
6 2.
2-3.
1 66
-70
n1
2 2
1 1
1
1 1
05_0
22
Wat
erm
elon
, fru
it, ra
w
0.3
7 0.
2 10
9
113
2 0.
1 0.
03
Tr
Tr
SD o
r min
-max
1
0.1
1 0
6 1
0.00
0.
00
n1
5 5
2 3
3 3
3 2
1 1
06 N
uts,
see
ds a
nd th
eir p
rodu
cts
06_0
01
Cas
hew
nut
, raw
2.
4 54
10
.4
267
480
552
14
2.1
2.15
24
10
SD o
r min
-max
31
-76
2.8-
18.0
373-
587
2.
11-2
.20
20-2
9
n1
2 2
1 2
1 1
1 2
2 1
06_0
02
Coc
onut
, raw
1.
2 14
2.
3 39
12
4 37
9 35
0.
8 0.
32
810
1
SD o
r min
-max
6
0.4
94
-154
n1
3 3
1 2
1 1
1 1
1 1
06_0
03
Coc
onut
, mat
ure
kern
el, f
resh
, raw
1.
0 17
2.
5 36
10
1 40
9 20
0.
9 0.
42
6 1
SD o
r min
-max
0.1
3 0.
4 0
5 36
3
n4
7 7
2 7
4 4
1 1
1 1
06_0
04
Coc
onut
, im
mat
ure
kern
el, f
resh
, raw
0.
8 19
2.
2
111
218
8
S
D o
r min
-max
0.7-
0.9
13
0.9
57
19
0-24
5 7-
9
n
2 3
3
3 2
2
06_0
05
Coc
onut
, ker
nel,
drie
d, ra
w
1.9
32
3.4
74
177
617
33
1.5
0.80
SD o
r min
-max
7
0.0
0 23
29
2
n1
3 2
2 3
3 3
1 1
06_0
06
Coc
onut
milk
0.
7 18
3.
3 46
96
22
0 13
0.
6 0.
20
6
SD o
r min
-max
0
0.0
0 0
0 0
n1
2 2
2 2
2 2
1 1
1
06_0
07
Coc
onut
wat
er
0.4
24
0.1
23
25
280
77
0.1
0.04
1
SD o
r min
-max
0
0 0
0 0
0
n1
2 2
2 2
2 2
1 1
1
06_0
08
Dik
anut
, ker
nel,
raw
1.
3 16
4 1.
9
202
16
2 0.
3 0.
14
SD
or m
in-m
ax
0.
6-1.
9 12
6-20
2 0.
3-0.
4
0
n
2 2
2
2 1
1 1
1
06
_009
Fa
lse
sesa
me
seed
s, ra
w
4.6
805
32.0
443
n1
1 1
1
22
Cod
eFo
odna
me
in E
nglis
h So
urce
/Bib
lioid
Ed
ible
con
vers
ion
fact
or
Ener
gy (k
cal)
kJ
Wat
er (g
) P
rote
in (g
) Fa
t (g
) C
arbo
hydr
ate
avai
labl
e (g
) Fi
bre
(g)
05 F
ruits
and
thei
r pro
duct
s 05
_020
Ta
mar
ind,
frui
t pul
p, ra
w
11E
, 1B
1.00
(6
0)25
0 80
.1
2.2
0.2
8.2
[8.4
] S
D o
r min
-max
80
.0-8
0.2
2.0-
2.3
0.0
n
2
2 2
1
05_0
21
Tam
arin
d, fr
uit,
drie
d, ra
w
3B, 1
1E, 1
B, c
alc.
from
tam
arin
d fru
it pu
lp,ra
w
0.47
(2
71)1
143
21.4
4.
8 0.
6 52
.6
18.3
SD
or m
in-m
ax
21.3
-21.
4 4.
4-5.
0 0.
5-0.
6
n
2
2 2
1
05_0
22
Wat
erm
elon
, fru
it, ra
w
10E
, 1P,
5B,
1B
, 11E
, UK6
1.
00
(30)
128
92.3
0.
5 0.
2 6.
4 0.
3
SD
or m
in-m
ax
1.5
0.1
0.1
0.
1
n
5
5 3
3
06 N
uts,
see
ds a
nd th
eir p
rodu
cts
06_0
01
Cas
hew
nut
, raw
11
E, 5
B, U
K6, U
S22
1.
00
(575
)239
1 5.
8 19
.0
42.8
27
.1
2.9
SD
or m
in-m
ax
4.0-
7.6
17.4
-20.
6
n
2
2 1
1
06_0
02
Coc
onut
, raw
1P
, 5B,
12B
, UK
6 0.
70
(377
)155
4 45
.3
4.6
36.3
3.
6 9.
0
SD
or m
in-m
ax
2.2
1.2
0.3
n
3
3 3
1
06_0
03
Coc
onut
, mat
ure
kern
el, f
resh
, raw
1E
, 11E
, 16V
, 2P,
2B
, 1B,
4E,
F08
0.
70
(387
)159
6 43
.1
3.2
36.6
6.
7 9.
5
SD
or m
in-m
ax
1.3
0.6
1.7
0.
0
n
7
7 7
2
06_0
04
Coc
onut
, im
mat
ure
kern
el, f
resh
, raw
16
V, 2
P, 1
B, 4
E
0.30
(1
62)6
68
74.0
1.
9 13
.5
6.5
[3.3
]
SD
or m
in-m
ax
8.0
0.2
4.5
2.
9-3.
7
n
4
4 4
2
06_0
05
Coc
onut
, ker
nel,
drie
d, ra
w
11E
, 4E,
2B,
1B
, F08
1.
00
(606
)249
7 8.
6 6.
4 56
.4
9.7
17.0
SD
or m
in-m
ax
4.2
0.2
1.8
0
n
4
4 4
2
06_0
06
Coc
onut
milk
1B
, 2B,
US
22, F
08
1.00
(2
08)8
55
72.9
2.
0 21
.3
0.9
2.2
SD
or m
in-m
ax
0 0
0
n
2 2
2
1
06_0
07
Coc
onut
wat
er
1B, 2
B, U
S22
, F08
1.
00
(22)
91
94.0
0.
3 0.
3 3.
9 1.
1
SD
or m
in-m
ax
0 0
0
n
2
2 2
1
06_0
08
Dik
anut
, ker
nel,
raw
4V
, 16V
, 4E,
FAO
1.
00
(704
)290
5 5.
3 8.
4 66
.9
15.9
[2
.2]
SD
or m
in-m
ax
0.5
1.6
3.5
n
3
3 3
1
06_0
09
Fals
e se
sam
e se
eds,
raw
2P
, FAO
1.
00
(497
)205
9 5.
6 15
.0
34.4
23
.1
[17.
3]
n
1
1 1
1
15
Cod
eFo
odna
me
in E
nglis
h Vi
t A
(mcg
) R
etin
ol
(mcg
) ß-
caro
tene
eq
ui.(m
cg)
Vit D
(m
cg)
Vit E
(m
g)
Thia
min
(m
g)
Rib
ofla
vin
(mg)
N
iaci
n (m
g)
Vit B
6 (m
g)
Fola
te
(mcg
) Vi
t B12
(m
cg)
Vit C
(m
g)
04 V
eget
able
s an
d th
eir p
rodu
cts
04_0
04
Bus
h ok
ro le
aves
, raw
97
3
5555
3.60
0.
15
0.53
1.
2
80
SD
or m
in-m
ax
16
4
4700
-641
0
0.
00
0.00
0.
0
0 n
3
2
1
2 2
2
2
04_0
05
Cab
bage
, raw
10
0
59
0.04
0.
04
0.3
0.15
59
0
54
SD
or m
in-m
ax
0.
12-0
.17
43-7
5
n
1
1 1
1 1
1 2
2 1
1
04_0
06
Car
rot,
raw
12
01
0 77
12
0 0.
26
0.06
0.
05
0.7
0.22
28
0
7 S
D o
r min
-max
359
21
25
0.
05-0
.47
0.02
0.
01
0.2
0.16
-0.2
7 26
-30
1
n
6 1
5 1
2 6
6 5
2 2
6
04_0
07
Car
rot,
boile
d 11
37
0 73
06
0 0.
27
0.04
0.
04
0.5
0.16
15
0
3 04
_008
C
assa
va, f
resh
leav
es, r
aw
1733
2080
3
0.
25
0.32
37
0 S
D o
r min
-max
1733
-346
7
31
1-37
0 n
2
1
1 1
2
04_0
09
Coc
oyam
leav
es, r
aw
751
45
08
0.50
0.
42
1.2
37
SD
or m
in-m
ax
55
0-95
3
3300
-571
6
n
2
2
1
1 1
1
04_0
10
Cow
pea,
leav
es, r
aw
483
29
00
3.
00
0.20
0.
37
2.1
58
SD
or m
in-m
ax
56-6
0 n
1
1
1
1 1
1
2 04
_011
D
rum
stic
k tre
e, fr
esh
leav
es, r
aw
4628
1970
0
13.4
0 0.
23
0.77
2.
7
220
SD
or m
in-m
ax
12
02
0.00
0.
00
0.0
0
n
3
1
1 2
2 3
3
04_0
12
Egg
plan
t, ra
w
12
0 43
0
0.03
0.
05
0.04
0.
6 0.
08
25
0 6
SD
or m
in-m
ax
7-
17
0.01
0.
01
0.1
19
-31
3
n
2 1
1 1
1 3
3 3
1 2
1 4
04_0
13
Egg
plan
t, le
aves
, raw
79
SD o
r min
-max
n
1
04_0
14
Fals
e se
sam
e le
aves
, drie
d, ra
w
SD o
r min
-max
n
04_0
15
Gar
lic, r
aw
Tr
0 Tr
0
0.01
0.
19
0.10
0.
7 1.
20
3 0
18
SD
or m
in-m
ax
0 Tr
0.
18-0
.20
11
n
1 1
1 1
2 1
1 1
1 1
3 04
_016
Le
aves
of r
osel
le, r
aw
417
0 25
00
1.
90
0.17
0.
45
1.2
0 34
S
D o
r min
-max
14
-54
1
16
Cod
eFo
odna
me
in E
nglis
h So
urce
/Bib
lioid
Ed
ible
con
vers
ion
fact
or
Ene
rgy
(kca
l) kJ
W
ater
(g)
Prot
ein
(g)
Fat
(g)
Car
bohy
drat
e av
aila
ble
(g)
Fibr
e (g
)
04 V
eget
able
s an
d th
eir p
rodu
cts
04_0
17
Okr
a, fr
esh,
raw
11
E,1P
, 2P
, 3B
0.74
(3
1)12
9 91
.7
1.7
0.2
5.1
[0.8
] S
D o
r min
-max
91
.0-9
2.4
0.4
0.1
n
2
4 4
1
04_0
18
Oni
on, r
aw
1E, 1
4E, 1
P, 2
P, 1
2B, 2
P, 5
B,
2B0.
91
(32)
133
90.9
1.
1 0.
1 5.
6 1.
8
SD
or m
in-m
ax
1.9
1.1
0.1
n
8
8 8
1
04_0
19
Tam
arin
d, le
aves
, raw
9B
, 4E,
3B,
11E
, UK6
, FAO
1.
00
(82)
344
78.0
5.
9 1.
7 8.
8 [4
.1]
SD
or m
in-m
ax
0.0
5.5
1.6
n
2
4 3
1
04_0
20
Taro
, you
ng le
aves
, raw
11
E, U
S22
0.70
(3
0)12
7 90
.0
2.4
0.6
2.0
3.7
n
1
1 1
1
04_0
21
Tom
ato,
raw
1E
, 3P,
2P,
1P,
5B,
12B
, 3B,
2B,
U
K61.
00
(21)
89
93.9
1.
0 0.
2 3.
3 1.
1
SD
or m
in-m
ax
0.6
0.2
0.1
1.
0-1.
2
n
7
8 8
2
04_0
22
Vern
onia
, lea
ves,
raw
1E
, 10E
, 4E,
FAO
0.
90
(62)
261
82.6
5.
3 0.
4 8.
5 [1
.5]
SD
or m
in-m
ax
0.0
0.1
0.0
n
2
3 2
1
05 F
ruits
and
thei
r pro
duct
s
05_0
01
Afric
an lo
cust
bea
n, fr
uit,
pulp
, ra
w
3B, 2
E, 1
1E, 1
B
1.00
(3
12)1
319
13.6
3.
4 0.
9 66
.3
[12.
6]
SD
or m
in-m
ax
13.2
-14.
0 0.
1 0.
8
n
2
3 3
05_0
02
Avoc
ado,
pul
p, ra
w
11E,
4E,
5B,
12B
, 2B,
1E,
2P,
U
S22,
UK6
1.
00
(149
)615
77
.1
1.6
14.3
1.
2 4.
7
SD
or m
in-m
ax
5.0
0.3
4.3
3.
0-6.
3
n
7
7 7
2
05_0
03
Bana
na, f
ruit,
raw
11
E, 1
P, 2
P, 3
B, 2
B, 5
B, 4
E,
UK6
1.00
(1
00)4
26
73.5
1.
3 0.
3 22
.2
1.9
SD
or m
in-m
ax
3.4
0.2
0.3
1.
8-2.
0
n
6
7 7
2
05_0
04
Baob
ab, f
ruit,
pul
p, ra
w
4R, 1
1E, 1
6V, 3
B, 1
B, 9
B
1.00
(3
37)1
428
10.7
2.
7 0.
7 76
.7
[6.8
] S
D o
r min
-max
5.
0 0.
6 0.
5
0.0
n
5
7 7
2
05_0
05
Brea
d fru
it, ra
w
1E, 3
E, 1
6V
0.80
(1
08)4
57
71.5
1.
4 0.
3 24
.0
[1.9
] S
D o
r min
-max
0.
8 0.
1 0.
1
1.8-
1.9
n
3
3 3
2
05_0
06
Cas
hew
app
le, p
ulp,
raw
1E
, 11E
, 5B,
1B
, UK6
1.
00
(56)
235
85.8
1.
0 0.
7 10
.7
[1.5
] S
D o
r min
-max
0.
3 0.
1 0.
1
n
4
4 4
1
05_0
07
Dat
tock
, fre
sh p
ulp,
raw
1B
, FAO
0.
47
(125
)530
66
.9
1.9
0.4
27.3
[2
.3]
21
Cod
eFo
odna
me
in E
nglis
h Vi
t A
(mcg
) R
etin
ol
(mcg
) ß-
caro
tene
eq
ui.(m
cg)
Vit D
(m
cg)
Vit E
(m
g)
Thia
min
(m
g)
Rib
ofla
vin
(mg)
N
iaci
n (m
g)
Vit B
6 (m
g)
Fola
te
(mcg
) V
it B
12
(mcg
) V
it C
(m
g)
05 F
ruits
and
thei
r pro
duct
s
05_0
08
Dat
tock
, drie
d pu
lp, r
aw
71
42
9
0.
30
0.10
3.
8
3 n
1
1
1 1
1
1
05_0
09
Fig,
raw
79
0
365
0
0.03
0.
06
0.5
0.11
7
0 15
S
D o
r min
-max
0.
00
0.00
0.
0
n
2
1 1
1
2 2
2 1
1 1
1
05_0
10
Gua
va, f
ruit,
raw
95
0
431
0
0.05
0.
04
1.3
0.14
49
0
281
SD
or m
in-m
ax
58
244
0.01
0.
00
0.1
75
n
4
1 3
1
5 5
5 1
1 1
5
05_0
11
Gum
vine
, fru
it, ra
w
Tr
0.18
0.
03
0.5
0.02
48
SD o
r min
-max
0.
15-0
.20
0.00
0
0
n
1
0
2
2 2
1
2
05_0
12
Juju
be, f
resh
pul
p, ra
w
2 0
10
0
0.02
0.
03
1.1
0.08
62
SD
or m
in-m
ax
0.01
-0.0
3 0.
01-0
.04
0.8-
1.3
58
-66
n
1 1
1 1
2
2 2
1
2
05_0
13
Land
olph
ia, p
ulp,
ripe
, raw
Tr
0.
04
0.03
0.
8 0.
06
12
SD o
r min
-max
n
1
1
1 1
1
1
05_0
14
Lem
on, f
ruit,
raw
2
0 10
0
0.80
0.
05
0.02
0.
3 0.
06
9 0
46
SD
or m
in-m
ax
8-
11
0.01
0.
00
0.1
0.04
-0.0
7
n
2 2
2 1
1 4
4 4
2 1
1 1
05_0
15
Man
go, r
ipe,
frui
t, ra
w
427
0 21
93
0 1.
40
0.03
0.
05
0.4
0.11
31
0
35
SD
or m
in-m
ax
29
1
1122
1.00
-1.8
0 0.
00
0.00
0.
2 0.
08-0
.13
22
11
n
6 2
4 1
2 7
7 7
2 3
1 7
05_0
16
Ora
nge,
raw
17
0
86
0 0.
28
0.04
0.
03
0.3
0.08
30
0
47
SD
or m
in-m
ax
30
0.24
-0.3
2 0.
03
0.00
0.
1 0.
06-0
.10
29-3
0
3 n
4
1 3
1 2
5 5
4 2
2 1
5
05_0
17
Papa
ya, f
ruit,
ripe
, raw
35
5 0
955
0 Tr
0.
03
0.03
0.
4 0.
02
45
0 59
SD
or m
in-m
ax
31
0
13
0.00
0.
00
0.0
0.0
11
n
7 1
4 1
1 7
7 7
2 1
1 6
05_0
18
Pine
appl
e, p
ulp,
raw
15
0
59
0 0.
10
0.07
0.
03
0.2
0.09
13
0
31
SD
or m
in-m
ax
9
31
0.
01
0.00
0.
1 0
11-1
4
8
n
5 2
3 1
1 6
6 6
2 2
1 6
05_0
19
Soap
berr
y, fr
uit,
raw
11
0
360
0.03
0.
04
Tr
Tr
52
SD
or m
in-m
ax
60
-160
0.
02-0
.03
0.00
-0.0
7
34
-69
n2
1
2 2
1 1
2
20
Cod
eFo
odna
me
in E
nglis
h As
h(g
) C
a(m
g)
Fe
(mg)
M
g(m
g)
P(m
g)
K(m
g)
Na
(mg)
Zn (m
g)
Cu
(mg)
S
e (m
cg)
I(m
cg)
05 F
ruits
and
thei
r pro
duct
s
05_0
08
Dat
tock
, drie
d pu
lp, r
aw
3.3
110
7.3
12
5
n
1
1 1
1
05_0
09
Fig,
raw
1.
6 25
0 6.
0 24
65
90
0 58
2.
4 0.
02
Tr
S
D o
r min
-max
0
0.0
n
1 2
2 1
1 1
1 1
1
05_0
10
Gua
va, f
ruit,
raw
0.
7 24
1.
4 14
34
22
0 3
1.5
0.02
1
S
D o
r min
-max
0.2
9 0.
4 13
-15
7 14
8 1-
4 0.
6-2.
4
n
4 7
7 2
6 3
2 2
1 1
05_0
11
Gum
vine
, fru
it, ra
w
2.9
70
1.4
116
29
1128
11
4 1.
8 0.
23
SD
or m
in-m
ax
0.
4 21
0.
7 35
5
33
4 0.
4 0.
23
n
3 5
5 3
4 3
3 3
4
05_0
12
Juju
be, f
resh
pul
p, ra
w
0.5
42
0.4
67
23
278
3 0.
5 0.
05
SD
or m
in-m
ax
33-5
1 0.
0-0.
8
n
0 2
2 1
1 1
1 1
1
05_0
13
Land
olph
ia, p
ulp,
ripe
, raw
3.
0 62
4.
9 74
34
11
82
121
1.2
0.32
SD
or m
in-m
ax
2.
2-3.
8 57
-68
4.4-
5.4
60-8
7 33
-35
1171
-119
2 11
9-12
3 0.
5-1.
8 0.
30-0
.33
n
2 2
2 2
2 2
2 2
2 0
05_0
14
Lem
on, f
ruit,
raw
0.
4 22
0.
6 16
20
15
8 5
0.1
0.04
0
SD
or m
in-m
ax
0.
2 4
0.1
6
11
1
n
4 6
6 1
6 3
3 1
1 1
05_0
15
Man
go, r
ipe,
frui
t, ra
w
0.7
17
1.0
12
21
172
5 0.
6 0.
04
1 2
SD
or m
in-m
ax
0.
5 7
0.5
5 9
17
3 0.
1-1.
0 0.
02-0
.06
n
5 9
10
3 7
4 3
2 2
1 1
05_0
16
Ora
nge,
raw
0.
5 32
0.
1 11
19
17
7 3
0.1
0.05
1
1 S
D o
r min
-max
0.0
6 0.
0 10
-12
5 12
1
n
3 7
7 2
6 3
3 1
1 1
1
05_0
17
Papa
ya, f
ruit,
ripe
, raw
0.
4 20
0.
7 19
15
20
6 3
1.4
0.02
1
SD
or m
in-m
ax
0.
2 10
0.
3 15
5
13
1 2.
2 0.
01
n
4 9
9 4
7 3
3 3
3
05_0
18
Pine
appl
e, p
ulp,
raw
0.
3 22
0.
5 9
12
215
2 2.
2 0.
33
Tr
Tr
SD
or m
in-m
ax
0.
0 0
0.0
3-15
3
60
0
n
2 7
6 2
5 3
3 1
1 1
1
05_0
19
Soap
berr
y, fr
uit,
raw
1.
0 23
3.
0 2
90
0.0
0.05
S
D o
r min
-max
22
-23
0.0
n
1 2
2 1
1
1
1
17
Cod
eFo
odna
me
in E
nglis
h As
h(g
) C
a (m
g)
Fe (mg)
M
g(m
g)
P(m
g)
K(m
g)
Na
(mg)
Zn
(m
g)
Cu
(mg)
S
e (m
cg)
I(m
cg)
04 V
eget
able
s an
d th
eir p
rodu
cts
04_0
17
Okr
a, fr
esh,
raw
0.
5 10
3 0.
9 13
30
22
3.0
0.09
S
D o
r min
-max
0.4-
0.7
60
0.5
25
-36
n
2 4
4 1
2 1
1
1
04
_018
O
nion
, raw
0.
6 27
0.
5 7
34
147
6 0.
2 0.
04
2 2
SD
or m
in-m
ax
0.
2 12
0.
4 5
10
101
4
n
3
7 8
3 6
4 3
1 1
1 1
04_0
19
Tam
arin
d, le
aves
, raw
1.
6 11
04
5.2
71
211
Tr
Tr
1.0
0.07
S
D o
r min
-max
10
36
22-4
00
n
1 3
1 1
2 1
1 1
1
04
_020
Ta
ro, y
oung
leav
es, r
aw
1.3
98
2.0
45
49
648
3 0.
4 0.
27
0
n
1 1
1 1
1 1
1 1
1 1
04
_021
To
mat
o, ra
w
0.6
12
0.9
12
41
228
6 1.
1 0.
12
1 1
SD
or m
in-m
ax
0.
2 7
0.6
2 18
7
3 0.
2-2.
0 0.
06-0
.19
n
3 8
8 3
6 3
3 2
2 1
1
04_0
22
Vern
onia
, lea
ves,
raw
1.
7 14
5 5.
0
67
SD
or m
in-m
ax
0 0.
0
0
n
1
3 3
2
05 F
ruits
and
thei
r pro
duct
s 05
_001
Af
rican
locu
st b
ean,
frui
t, pu
lp, r
aw
3.2
118
3.6
88
123
1674
1.4
0.23
S
D o
r min
-max
2.9-
3.5
11
0.0
41-1
34
87-1
60
0.8-
2.0
0.02
-0.4
3
n
2
3 2
2 2
1
2 2
05_0
02
Avoc
ado,
pul
p, ra
w
1.1
16
1.1
32
46
563
5 0.
6 0.
23
2
SD
or m
in-m
ax
0.
3 5
0.4
30-3
3 6
103
2
n
3 7
7 2
7 3
3 1
1
1
05_0
03
Bana
na, f
ruit,
raw
0.
8 8
1.0
34
23
377
2 1.
1 0.
06
1 2
SD
or m
in-m
ax
0.
0 1
0.5
6 3
9 1
0.2-
2.0
0.02
-0.1
1
n
2
6 6
3 5
3 3
2 2
1 1
05_0
04
Baob
ab, f
ruit,
pul
p, ra
w
2.5
251
8.4
61
80
2010
96
3.
0 0.
70
SD
or m
in-m
ax
58
2.7
45-7
8 45
11
41-2
879
0.49
-0.9
2
n
1
7 5
2 6
2 1
1 2
05_0
05
Brea
d fru
it, ra
w
0.9
28
2.3
34
S
D o
r min
-max
0.0
1 0.
6
1
n
2
3 3
3
05_0
06
Cas
hew
app
le, p
ulp,
raw
0.
4 11
1.
2 10
35
14
0 6
SD
or m
in-m
ax
2 0.
2 0
9 13
0-15
0 0
n
1 4
4 2
3 2
2
05
_007
D
atto
ck, f
resh
pul
p, ra
w
1.2
27
2.8
48
18
Cod
eFo
odna
me
in E
nglis
h V
it A
(m
cg)
Ret
inol
(m
cg)
ß-ca
rote
ne
equi
.(mcg
) Vi
t D
(mcg
) V
it E
(m
g)
Thia
min
(m
g)
Rib
ofla
vin
(mg)
N
iaci
n (m
g)
Vit B
6 (m
g)
Fola
te
(mcg
) V
it B
12
(mcg
) Vi
t C
(mg)
04 V
eget
able
s an
d th
eir p
rodu
cts
04_0
17
Okr
a, fr
esh,
raw
72
385
0.04
0.
08
0.7
29
S
D o
r min
-max
21
0.00
0.
00
0.6-
0.8
17
n
3
1
2 2
2
3 04
_018
O
nion
, raw
1
0 8
0 0.
08
0.03
0.
04
0.2
0.10
16
0
7 S
D o
r min
-max
1-2
7-
9
0.06
0.
02
0.02
0.
1 0.
06
11-2
0 0
4 n
2
1 2
1 3
4 3
4 4
2 2
5 04
_019
Ta
mar
ind,
leav
es, r
aw
42
25
0 0
0.
10
0.11
2.
8
0
6 SD
or m
in-m
ax
n
1
1
1
1 1
1
1
1 04
_020
Ta
ro, y
oung
leav
es, r
aw
386
0 23
18
0 1.
64
0.17
0.
35
0.8
0.15
12
6
52
n
1 1
1 1
1 1
1 1
1 1
1
04_0
21
Tom
ato,
raw
12
7 0
671
0 1.
43
0.06
0.
04
0.6
0.09
19
0
29
SD
or m
in-m
ax
43
256
0.01
0.
00
0.1
0.01
4
13
n
6 1
4 1
1 5
5 4
3 3
1 5
04_0
22
Ver
noni
a, le
aves
, raw
36
SD
or m
in-m
ax
20-5
1 n
2 05
Fru
its a
nd th
eir p
rodu
cts
05_0
01
Afri
can
locu
st b
ean,
frui
t, pu
lp, r
aw
405
24
30
1.08
0.
71
1.3
0.00
23
4 S
D o
r min
-max
1.
05-1
.10
0.70
-0.7
1 1.
0-1.
5
225-
242
n
1
1
2
2 2
1
2
05_0
02
Avo
cado
, pul
p, ra
w
20
0 11
9 0
1.60
0.
06
0.15
1.
7 0.
41
42
0 16
S
D o
r min
-max
9-31
54-1
85
1.
30-1
.90
0.01
0.
01
0.5
0.28
-0.5
3 30
-54
3
n
2 1
2 1
2 5
5 3
2 2
1 5
05_0
03
Ban
ana,
frui
t, ra
w
19
0 80
0
0.37
0.
04
0.04
0.
6 0.
42
19
0 10
S
D o
r min
-max
11
36
0.29
-0.4
5 0.
01
0.02
0.
1 0.
36-0
.47
14-2
3
1 n
5
1 3
1 2
6 6
6 2
2
6
05_0
04
Bao
bab,
frui
t, pu
lp, r
aw
16
70
0.
31
0.07
2.
1 0.
02
222
SD o
r min
-max
12-2
0
0.
11
0.03
0.
1
50
n
2
1
4
4 3
1
5
05_0
05
Bre
ad fr
uit,
raw
1
6
0.08
0.
05
1
31
SD
or m
in-m
ax
0-
2
2-10
0.
00
0.00
0
n
2
2
2
2
1 2
05_0
06
Cas
hew
app
le, p
ulp,
raw
11
2 0
671
0
0.03
0.
18
0.3
0 24
1 S
D o
r min
-max
26
15
4
0.
00
0.12
-0.2
4 0.
2-0.
4
20
n
3 1
3 1
3
2 2
1 3
05_0
07
Dat
tock
, fre
sh p
ulp,
raw
28
165
0.13
0.
05
0.6
1
19
Cod
eFo
odna
me
in E
nglis
h So
urce
/Bib
lioid
Ed
ible
co
nver
sion
fa
ctor
Ener
gy
(kca
l) kJ
W
ater
(g)
Prot
ein
(g)
Fat
(g)
Car
bohy
drat
e av
aila
ble
(g)
Fibr
e (g
)
05 F
ruits
and
thei
r pro
duct
s 05
_008
D
atto
ck, d
ried
pulp
, raw
1B
, cal
c. fr
om d
atto
ck, f
resh
, raw
1.
00
(322
)136
2 14
.0
3.4
1.0
71.2
[7
.1]
n
1
1 1
1
05_0
09
Fig,
raw
3B
, 10B
, UK
6, F
AO
0.98
(7
8)33
0 78
.5
1.4
1.2
13.6
3.
7 S
D o
r min
-max
1.3-
1.6
0.0
2.
3-5.
1 n
1 2
2
2
05_0
10
Gua
va, f
ruit,
raw
1E
, 2P,
12B
, 3B
, 11E
, 5B,
4E,
UK
6 1.
00
(58)
245
82.7
1.
0 0.
4 10
.1
5.2
SD
or m
in-m
ax
0.9
0.1
0.3
n
6
7 7
1
05_0
11
Gum
vine
, fru
it, ra
w
4R, 3
B, 1
B 1.
00
(70)
295
79.4
0.
7 0.
2 15
.6
[1.3
]
SD
or m
in-m
ax
0.5
0.2
0.1
n
4
4 5
1
05_0
12
Juju
be, f
resh
pul
p, ra
w
5B, 3
B, U
K6,
US2
2 0.
93
(105
)448
73
.5
1.7
0.3
[24.
0]
SD
or m
in-m
ax
1.
4-1.
9
n
1
2 1
05_0
13
Land
olph
ia, p
ulp,
ripe
, raw
4R
, 1B
0.
36
(55)
232
83.3
0.
7 0.
1 12
.5
[0.3
]
SD
or m
in-m
ax
81.4
-85.
3 0.
6-0.
8 0.
1-0.
2
n
2 2
2
1
05_0
14
Lem
on, f
ruit,
raw
11
E, 1
2B, 2
B, 2
P, 1
6V, 4
E, U
S22
0.64
(3
6)15
3 90
.1
0.7
0.5
6.3
2.1
SD
or m
in-m
ax
1.0
0.1
0.2
n
6
6 5
1 1
05_0
15
Man
go, r
ipe,
frui
t, ra
w
16V
, 5B,
1E,
11E
, 1P
, 2P,
12B
, 3B,
2B
, 4E,
UK6
1.
00
(62)
261
83.2
0.
6 0.
2 13
.3
2.0
SD
or m
in-m
ax
2.0
0.1
0.2
1.
7-2.
3 n
9 10
10
2
05_0
16
Ora
nge,
raw
2P
, 5B,
12B
, 2B
, 11E
, 1P,
4E,
UK
6 1.
00
(45)
189
87.8
0.
8 0.
3 8.
9 1.
7
SD
or m
in-m
ax
1.7
0.2
0.1
1.
6-1.
8 n
7 7
5
2
05_0
17
Papa
ya, f
ruit,
ripe
, raw
2P
, 1P,
4P,
3B
, 2B,
1B,
12B
, 11E
, 4E
0.
74
(38)
159
89.4
0.
5 0.
1 7.
7 1.
9
SD
or m
in-m
ax
1.1
0.1
0.1
0.
0
n
9
10
9
3
05_0
18
Pine
appl
e, p
ulp,
raw
11
E, 1
2B, 3
B, 2
B, 1
P, 4
E, 1
6V
1.00
(5
6)23
5 85
.5
0.4
0.3
12.1
1.
4 S
D o
r min
-max
1.
4 0.
1 0.
3
n
6 7
7
1
05_0
19
Soap
berr
y, fr
uit,
raw
3B
, 1B,
FAO
0.
57
(114
)482
71
.4
1.6
0.0
26.5
[0
.5]
SD
or m
in-m
ax
1.
5-1.
6
n
1
2 1
1